|Yield: 12 servings||Weight||Measure||Directions|
|Ontario veal tenderloin||3 lb (1.5 kg)||
Pat veal dry. Slice crosswise into 24 pieces, flatten slightly and sprinkle with half of the salt and pepper.
In large non-stick skillet, heat butter over medium high heat. Brown veal medallions on both sides, about 3 minutes per side. Transfer to plate.
|Each coarse salt and fresh cracked pepper, divided||2 lb (1kg)||1 tbsp (15 mL)|
|Butter||1/3 cup (75 mL)|
|Large onions, sliced
Cloves garlic, minced
Tart apples, cored and sliced
Each fresh thyme, rosemary
Dry white wine
¼ cup (60 mL)
1½ cups (375 mL)
3 cups (750 mL)
1/3 cup (75 mL)
In medium saucepan, melt butter over medium high heat. Stir in flour and cook for one minute to make a roux. Whisk in milk and cook over medium heat until thickened, stirring often, until thick and creamy, about 10 minutes. Remove from heat and let sit 5 minutes before whisking in half of the Parmesan, ½ cup (125 mL) of the veal sauce, eggs and yogurt until well blended. Set aside.
Cook pasta in a large pot of boiling salted water just until al dente. Drain. Stir in to veal sauce.
Spread pasta mixture into a large baking dish. Pour béchamel over top pasta to cover. Sprinkle with remaining cheese.
Bake in a 350F (180C) oven until golden brown and bubbling, about 1 hour
Source: Ontario Veal Appeal ontariovealappeal.ca