This elegant dish transforms simple apples into a savory masterpiece by stuffing them with a rich filling of ground veal, toasted walnuts, raisins, and fresh herbs. The natural sweetness of the fruit balances the savory, earthy notes of the veal and sage, creating a harmonious flavor profile. Baked until tender, the apples absorb the aromatic veal stock, honey, and apple brandy sauce, resulting in a moist and comforting bite. It is a sophisticated yet approachable meal that works beautifully as a light main course or a unique side dish for holiday gatherings. The combination of textures, from the soft apple flesh to the nutty filling, makes this a memorable culinary experience.
Veal Stuffed Apples Sogni+++Fggt98 B
Description
This elegant dish transforms simple apples into a savory masterpiece by stuffing them with a rich filling of ground veal, toasted walnuts, raisins, and fresh herbs. The natural sweetness of the fruit balances the savory, earthy notes of the veal and sage, creating a harmonious flavor profile. Baked until tender, the apples absorb the aromatic veal stock, honey, and apple brandy sauce, resulting in a moist and comforting bite. It is a sophisticated yet approachable meal that works beautifully as a light main course or a unique side dish for holiday gatherings. The combination of textures, from the soft apple flesh to the nutty filling, makes this a memorable culinary experience.Ingredients
Directions
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Preheat oven to 350 F (177&# 194;°C).
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In a large bowl, combine 1/2 lb ground veal, 1/8 tsp salt, a pinch of black pepper, 1 rib minced celery, 2 sprigs minced parsley, 1 tbsp grated Parmesan cheese, 1/2 c raisins, 1/4 tsp sage, 1/4 c bread crumbs, 1/2 c chopped walnuts, and 1 slightly beaten egg. Mix well.
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Rub the peeled and cored apples with lemon juice to prevent browning.
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Stuff the cores of the apples with the veal mixture and arrange them in a baking dish.
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In a small bowl, combine 1 c veal stock, 1 tbsp honey, 1 tbsp apple brandy, and 4 tbsp melted butter.
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Drizzle the sauce evenly over the stuffed apples.
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Bake for 20 minutes or until the apples are soft and tender.
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Garnish with parsley sprigs and serve hot.
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To make veal stock: Cover 2 1/2 lb veal knuckles (cut into 2-inch pieces) with water in a large stock pot.
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Add 1 large onion, 2 leeks (washed and cut into 2-inch pieces), 2 sliced carrots, 2 ribs sliced celery, and 3 sprigs parsley.
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Bring to a boil, then reduce heat and simmer for 2 hours, skimming any foam that arises.
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Strain the stock through cheesecloth and chill until needed.
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.
The veal stock can be prepared ahead of time and chilled. Skimming the foam during simmering ensures a clearer stock.
