Mediterranean cuisine uses a lot of garlic.
The Spanish like it raw, rubbed on bread.
The French like it left whole as in Chicken with 40 Cloves of Garlic where the cloves cook to a beautiful, smooth creamy purée – just pinch the cooked garlic out of the skin to eat.
For this dish, they’re peeled as they are part of the sauce.
This serves 4 or, in our case, we had half the first night with the spaghetti, and the rest the next night in risotto.
Braised Veal with Garlic
Total time: 2 hours
- 24oz (720gr) veal, suitable for braising – stew meat, shoulder, cut into 1 1/2 inch (3.75cm) cubes.
- 2 tbs olive oil
- 1/3 cup dried bread crumbs
- 1/2 cup (4oz, 120ml) dry white wine
- 10 cloves garlic, peeled, left whole
- 3 bay leaves
- 15oz (450gr) whole tomatoes, chopped, juices reserved
- 4oz (120gr) spaghetti (8oz (240gr), to serve 4)
- In a deep, heavy pan heat the oil over medium-high heat. Add half of the veal and brown on all sides.
- Remove and brown the other half. Remove.
- Add the bread crumbs, wine and stir well, scraping up the browned bits.
- Return veal to pan, add garlic cloves, tomatoes with juices and bay leaves. Bring to a boil.
- Cover and reduce heat to low. Simmer for 90 minutes.
- Cook spaghetti according to package directions. Drain.
- When spaghetti is done, remove veal from pan.
- Purée sauce. Arrange the veal on the spaghetti, spoon sauce over and serve.
How long do you leave Christmas around?
Well, that is, those of you who ‘do’ Christmas…..
Some celebrate but don’t decorate; some decorate but don’t celebrate; some do neither and some do both.
My question is really regarding the trimmings – the tree and all that bit.
One of my cousins left her Christmas tree (artificial) up until February one year – she just thought it was pretty and she wanted to enjoy it longer.
I had a good friend in the US who had everything down, boxed up and packed away by mid-afternoon of December 26th.
In most of Europe it’s traditional to leave everything in place until after King’s Day, January 6th. In some countries, Spain being one, gifts are exchanged on King’s Day, not Christmas.
(In Andorra, of course, they do both days….. Santa would sit in front of the stores until the 24th for the kiddies to list their demands; the stores would be closed on the 25th, and the Three Kings would show up on the 26th so the kiddies could demand more.),
I normally dismantle the season on January 1st or 2nd – depending on if we’re out on New Year’s Eve or not. Regardless, it’s all tucked away, back in the barn, by the end of the 2nd. I decorate early, usually during the 1st week of December, and I’m ready to have it gone by New Year’s day.
I’d do it earlier but I hate the job and put it off as long as is reasonable…..
We may be done with our Christmas ham by then….. it was over 7lbs.