| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3 |
c |
Sliced assorted wild mushrooms |
| 1/2 |
c |
Chopped green onions |
| 1 |
c |
Chopped tomatoes,; peeled and seeded |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 2 |
c |
Veal reduction |
| 2 |
tb |
Butter |
|
|
Salt and black pepper |
INSTRUCTIONS
In a saute pan, heat the olive oil. When the oil is hot, saute the
mushrooms for 2-3 minutes or until slightly wilted. Season with Essence.
Add the green onions, tomatoes, shallots and garlic. Continue sauteing for
2 minutes. Season with Essence. Add the veal reduction and bring up to a
boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Right
before serving, add the gnocchi. Saut_ for 1-2 minutes, just to warm the
gnocchi Place the fillet in the center of the plate. Spoon the gnocchi and
ragu around the beef. Garnish with fried spinach, chives and Essence.
Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE2397
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 07:46:10 -0500
From: Meg Antczak <meginny@frontiernet.net>
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