Italian Veal Blade Roast with Pasta

I’m back with another delicious Ferme Rêveuse veal recipe just in time for holiday celebrations. This recipe was inspired by the 100+ year old cookbook Science in the Kitchen and Art of Eating Well by Pellegrino Artusi. This is a great hearty family dish full of delicious flavours. As the veal braises, it creates a delicious pasta sauce. Use your favourite pasta (I love gluten free La Veneziana pasta) or Ferme Rêveuse spaetzle to soak up the sauce.

Veal Blade Roast

Before the Oven

After Braising

Italian Veal Blade Roast with Pasta
serves 6-8 with a side vegetable

1, 3lb Ferme Rêveuse veal blade roast
2 tbsp olive oil
2 tbsp butter
salt and pepper to taste

2 small carrots, peeled and rough chopped
1 stalk celery, rough chopped
1 small onion, peeled and sliced
50 g bacon, cubed, about 2-3 slices

2 tbsp tomato paste
1/4 cup flour or all purpose gluten free flour
1 1/2 cup Ferme Rêveuse chicken broth

450 g dried macaroni or 1-2 packs of Ferme Rêveuse spaetzle
parsley, for garnish
parmesan cheese (optional), for serving
roasted vegetables, for serving

Remove roast from the fridge 30 min before cooking. Season on all sides with salt and pepper.

Set an oven proof skillet that has an oven safe lid over medium high heat. Melt in olive oil with butter. Once the butter begins foaming, add the veal blade roast to the pan and sear until golden brown on all sides. Set aside. Reduce heat to medium.

Add in carrots, celery, onion and bacon to the skillet. Saute 5 minutes or until softened and bacon has begun to render. Add in tomato paste and stir for 30 seconds. Sprinkle over flour and toss to coat ingredients. Pour in broth. Bring up to a simmer and snuggle in the veal roast so the vegetables and broth come up the sides. You want the roast submerged slightly in the liquid.

Cover with the lid and bake for 45 minutes. Remove the skillet from the oven. Carefully flip the roast. Cover with a lid and bake for another 45 minutes. You could even bake it for another hour if you want it extra tender.

While the roast is cooking, prepare your pasta according to directions about 30 minutes before the roast is done.

Remove the skillet from the oven. Remove the roast from the skillet and put onto a cutting board. Tent with foil for 10 minutes.

To serve, I like to remove the bones from the veal blade roast and slice it. Place the slices onto a serving dish. Using a slotted spoon, put remove the vegetables and bacon from the sauce and place on top of the veal.

Simmer the sauce if it is too thin for your liking until reduced slightly. Pour the pasta into the sauce and stir to reheat and get coated. Serve with the veal, parmesan and roasted vegetables and garnish with parsley.

Keto Salmon & Noodle Teriyaki

Asparagus is the obvious spring vegetable to include in a June recipe but it’s so versatile and I always miss it when it’s gone. Pairing it with a delicious sweet and savory soy glaze from the salmon is to die for. This meal can stand alone without the Konjac noodles if you can’t find them or don’t want to use them but try them out as a really delicious low carb substitution for rice noodles.

Ingredients

These ingredients are key to getting the classic teriyaki sauce! If you have soy, gluten or grain intolerance, I’ve included some substitutions for a healthier version of the store bought teriyaki sauce. It’s really easy to throw together! I’ve suggested using tamari for a lower sodium and more Japanese inspired flavour palate in this recipe. You can purchase it at most big box grocery stores or health food stores.

• salmon

• sesame oil

• tamari (gluten free soy sauce) or coconut aminos if soy free

• honey or xylitol if strict keto

• lime juice

• garlic

• ground ginger

• asparagus

• carrots

• corn starch or arrowroot starch if grain free

• konjac noodles

• green onions

Marinate the Salmon

Whisk together sesame oil, tamari, garlic, xylitol, lime juice and ground ginger. Place the salmon in the marinade while you get the remaining ingredients together.

Bake

Lay a large sheet of aluminum foil over the entire surface of a large sheet pan. Place the salmon and veggies on and drizzle a little marinate on top of the veggies. Bake covered in another sheet of aluminum foil that has the edges brought up to make a packet.

Cooking the Noodles and Sauce

Konjac noodles come in a packet. Remove the noodles from the packet, drain, rinse and cook in a skillet until all of the water evaporates. Meanwhile, put the remaining marinade in a saucepan. Make a slurry with the corn starch and water and pour in the simmering marinade until thick.

Remove the salmon from the oven, broil and serve with noodles and extra sauce! Don’t forget to garnish with some crisp green onions.

Keto Salmon & Noodle Teriyaki

Prep Time 5 mins

Cook Time 13 mins

optional marinading time 30 mins

Equipment

• Sheet Pan

• Aluminum Foil

Ingredients  

• 750 g salmon cut into 4 portions

• 2 tbsp sesame oil or other neutral tasting oil

• 3 tbsp xylitol or honey if not strict keto

• 3 tbsp lime juice

• 6 cloves garlic peeled and chopped

• 2 tsp ground ginger

• 250 g asparagus hard ends removed

• 3 carrots peeled and sliced on an angle

• 1 pack konjac noodles of your choice I like vermicelli

For teriyaki sauce

• 2 tbsp arrowroot starch or corn starch if not grain free

• ½ cup water

For Serving

• 1 stalks green onion sliced on an angle

Instructions 

• Portion salmon into 4 pieces if they haven’t already been.Marinate salmon in sesame oil, tamari, garlic, xylitol, lime juice, and ground ginger.Optionally marinade for 30 min.

• Preheat oven to 400F

• Lay a large sheet of aluminum foil over a large baking tray. Remove marinated salmon from marinade and place in the center of the avocado oil lined aluminum foil. Scatter carrots and asparagus along side the salmon. Place another sheet of aluminum foil on top and seal the edges of both sheets of aluminum foil to create a packet.

• Bake in the oven for 10 min.

• Meanwhile, drain excess marinade into a small saucepan.Bring up to a simmer over medium heat. Whisk arrowroot starch in 1/2 cup water. Pour arrowroot flour mixture slowly into the gently simmering sauce, stirring constantly. Cook until thickened while stirring, about 2 minutes.

• In a dry skillet, add drained and rinsed noodles to the pan. Set pan to medium heat and move the noodles around the pan. They are done when the excess water stops sizzling and the sound of the noodles in the pan sounds squishy.

• Set oven to broil. Remove salmon tray from oven after it is done baking.

• Carefully open up foil package and brush over some of the thickened teriyaki sauce, reserving the remainder for serving.

• Broil for 3 minutes. Remove from oven.

• Toss asparagus and carrots with noodles.

• To serve, plate noodles and vegetables. Top with salmon and glaze with teriyaki sauce, green onions, sesame seeds and lime wedges.

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