These Veal Stuffed Apples offer a unique twist on traditional Italian appetizers, combining the crisp sweetness of fresh apples with a savory, aromatic veal stuffing. The filling features ground veal mixed with toasted walnuts, golden raisins, fresh sage, and Parmesan cheese, creating a delightful contrast of textures and flavors. Baked until tender, the apples are bathed in a delicate sauce made from homemade veal stock, honey, and a splash of apple brandy. This dish strikes a perfect balance between sweet and savory, making it an elegant choice for holiday dinners or special gatherings. The subtle spice of sage and the richness of the meat complement the fruit beautifully, resulting in a sophisticated bite that is both comforting and refined.
Veal Stuffed Apples Sogni
Description
These Veal Stuffed Apples offer a unique twist on traditional Italian appetizers, combining the crisp sweetness of fresh apples with a savory, aromatic veal stuffing. The filling features ground veal mixed with toasted walnuts, golden raisins, fresh sage, and Parmesan cheese, creating a delightful contrast of textures and flavors. Baked until tender, the apples are bathed in a delicate sauce made from homemade veal stock, honey, and a splash of apple brandy. This dish strikes a perfect balance between sweet and savory, making it an elegant choice for holiday dinners or special gatherings.Ingredients
Directions
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Preheat oven to 350 F (177°C).
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Make the veal stock: Cover veal bones with water in a large stock pot and bring to a boil.
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Add onion, leeks, carrots, celery, and parsley sprigs to the pot.
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Simmer for 2 hours, skimming any foam that rises to the surface.
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Strain stock through cheesecloth and chill until needed.
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In a large mixing bowl, combine ground veal, salt, pepper, minced celery, minced parsley, Parmesan cheese, raisins, sage, bread crumbs, walnuts, and beaten egg.
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Mix ingredients thoroughly until well combined.
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Rub peeled and cored apples with fresh lemon juice to prevent browning.
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Stuff the core of each apple with the veal mixture.
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Arrange stuffed apples in a baking dish.
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In a small bowl, combine 1 cup veal stock, honey, apple brandy, and melted butter.
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Drizzle the liquid mixture evenly over the apples in the baking dish.
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Bake apples for 20 minutes or until soft and the filling is cooked through.
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Garnish with parsley sprigs and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 5.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.1g1%
- Sugars 0.5g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pine nuts may be substituted for the walnuts. They are the kernel of the pine cone and resemble almonds somewhat in taste.
For best results, use firm apples that hold their shape well during baking, such as Granny Smith or Honeycrisp.
The veal stock can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
