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Gemelli Recipe

Name: Le Filets Gemelli Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kg Veal shank (joue de veau); 300 g Mushrooms (preferably a mix of shiitake and cremini); 100 g Duck foie gras; 400 g Gemelli pasta; 2 tbs Fresh thyme; 2 leaves Bay leaves; 1 to taste Salt; 1 to taste Black pepper; 500 ml Red wine; 500 ml Beef stock; 1 large Onion, diced; 1 large Carrot, diced; 1 large Celery stalk, diced; 2 tbs Olive oil; 50 g Butter

Inspired by Le Filet

Time3h

Serves4

Joue de veau braisée, champignon, foie gras

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Ingredients

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Main Ingredients

3 1/3 lb (1.5 kg) Veal shank (joue de veau)

10.6 oz (300 g) Mushrooms (preferably a mix of shiitake and cremini)

3 1/2 oz (100 g) Duck foie gras

14 1/8 oz (400 g) Gemelli pasta

Herbs and Spices

2 tbs Fresh thyme

2 leaves Bay leaves

1 to taste Celtic sea salt

1 to taste black pepper

Liquids

2 1/8 cup (500 ml) Red wine

2 1/8 cup (500 ml) Beef stock

Vegetables

1 large Onion, diced

1 large Carrot, diced

1 large Celery stalk, diced

Fats

2 tbs olive oil

1 3/4 oz (50 g) Butter

Method

Preparation of Veal

Sear the Veal

In a large pot, heat olive oil over medium-high heat. Season the veal shank with salt and pepper. Sear the veal on all sides until browned. Remove from pot and set aside.

Sauté Vegetables

In the same pot, add diced onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

Deglaze

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by half.

Braise the Veal

Return the veal to the pot, add beef stock, thyme, and bay leaves. Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours until the veal is tender.

Cooking the Pasta

Cook the Gemelli

In a separate pot, bring salted water to a boil. Cook the gemelli pasta according to package instructions until al dente. Drain and set aside.

Finishing Touches

Prepare the Mushrooms and Foie Gras

In a skillet, melt butter over medium heat. Add sliced mushrooms and sauté until golden brown. Add diced foie gras and cook until just melted. Combine with the braised veal.

Combine and Serve

Toss the cooked gemelli with the veal and mushroom mixture. Adjust seasoning with salt and pepper if necessary. Serve hot.

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