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Wednesday, April 16, 2014

Veal Paupiettes in Roots and Mustard

Paupiettes are something I rarely cook, but when I do, I'm always in for a treat.
The thing about paupiettes is that you either make them yourself (which I didn't) or you buy good quality ones.  The concept of a paupiette is to have a beaten thin cutlet wrapped and tied around some sort of stuffing.  In France, that stuffing is usually meat based.  The inexpensive ones you can find are usually pork wrapped around a ground pork stuffing.  Sometimes you can find the Turkey/ground pork ones, but the best ones (in my opinion) are the Veal/ground veal ones.
When I can get a good deal on those, I usually go for them.
In this version, I decided to get them nicely colored, and then add some thinly sliced mushrooms, turnips, and carrots in some mustard.  This yielded a beautiful sauce that I decided to pair with tagliatelles al dente.
The result was very nice, delicate, and very French.. which is good once in a while because I do live in France after all...
Serves 4
4 good quality Veal Paupiettes
1 onion, thinly sliced into moon crescents
1 carrot, thinly sliced into half circles
1/2 long white turnip, thinly sliced into half circles (or 1 normal round turnip)
1 large handful mushrooms, thinly sliced
2 tsp thyme
3 Tbsp extra strong mustard
1 cup water (as needed)
lots of freshly cracked black pepper
few pinces fleur de sel
1 Tbsp heavy cream
drizzle EVOO
some chopped parsley
1.  In a high edged heavy based pan, drizzle some olive oil and color the paupiettes until they are nicely golden on each side.  This may take about 10 minutes.  They should release a bit of juice, which is good.  Remove and set aside.
2.  Add the sliced onions with a sprinkle of fleur de sel into the pan and cook until translucent, about 5 minutes.
3.  Add the carrot and turnip slices, thyme, and some pepper and cook, stirring for another 10 minutes.  Add a bit of water if it gets too dry.
4.  Stir in the mushrooms and mustard and cook, for another 5 minutes.
5.  Add the paupiettes in with half the water.  Cover and simmer while you prepare your pasta.  I let it simmer for about 15-20 minutes, adding water if dry.
6.  About 5 minutes before serving, stir in the heavy cream, chopped parsley, and add more fresh cracked pepper.  Heat through, then taste and add salt if needed.  Mine were perfect at this point.

Serve over a bed of hot tagliatelles al dente with a bit of fresh chopped parsley on top.

Mustard really gives depth to all the other flavors.  Carrots and turnips are a perfect match to the veal and melt in your mouth with each twisted forkful.  It almost doesn't even need cream, I just added it because I like a bit of cream with pasta.
I'm gourmande like that...
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