Veal with Balsamic & Parmigiano

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This isn't any patty. The robust flavors of rich balsamic vinegar and Parmigiano-Reggiano come together with savory veal for a delicious reduction. Serve up with fettuccine for the perfect cold-weather meal.

Ingredients:

• 1/4 onion, thinly sliced
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 3 tablespoon butter
• 1 leek stem, thinly sliced
• 1/2 pound champignon mushrooms, thinly sliced
• 1/2 glass dry white wine
• 1/2 cup heavy cream
• Salt and pepper
• 1 tablespoon DeLallo Private Stock Balsamic Vinegar
• 1/4 cup chopped Italian flat-leaf parsley
• 1 pound ground veal
• 1 cup freshly grated Parmigiano-Reggiano
• 2 egg yolks

Directions:

In a skillet, sauté the sliced onion in the olive oil and 1 tablespoon of butter. Just before the onion becomes a light gold color, add the leeks and the mushrooms, and turn the heat to high. Stir thoroughly until the water from the mushrooms evaporate. Then, add the wine, cream, salt, pepper and balsamic vinegar. Allow the cream sauce to reduce, then turn off the heat and add the parsley. Let the sauce cool for 1 to 2 minutes. Set aside.

In a mixing bowl, combine the chopped veal, the grated Parmigiano-Reggiano and the egg yolks. Mix well. Season with salt and pepper and shape into 6 patties. Brown them in a separate pan with 2 tablespoons butter. Transfer to a warm platter, and pour the sauce over the patties. Serve with unseasoned fresh arugula salad or with a small portion of fettuccine tossed in butter.

Serves 6 Printer-friendly version