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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Chef Mario Batali's veal shoulder farsumagru: A festive meat course for late spring

By Mario Batali





JewishWorldReview.com | Each chapter in my book "Molto Batali" is built around a big, festive main course, usually meat or bird, but meat does not need to be the focal point of every meal. That said, it's perfect for a special occasion as we approach the end of spring.


My Veal Shoulder Farsumagru is an adaptation of a classic Sicilian Sunday supper dish. Farsumagru is Sicilian dialect for "falsely lean" and refers to beef or veal stuffed with meats, cheese, vegetables and eggs, rolled to look like a roast.


This is easily the most complicated dish in "Molto Batali," but the bulk of the work -- including the deboning and the pounding of the veal shoulder -- can be done by your butcher (if you ask nicely). The secret to the sauce is a great tomato paste. I like a strattu from Sicily best.



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Chill the leftovers and then slice thinly and place between two pieces of toasted or grilled country bread for sandwiches. It's Sunday supper's answer to Thanksgiving leftovers.





VEAL SHOULDER FARSUMAGRU


Recipe courtesy of "Molto Batali" (ecco, 2011)


Serves: 8 to 10 as a main course


Veal rolls:


  • 2 boneless veal shoulders (about 3 pounds each), butterflied open and pounded by your butcher to an even 1/3- to 1/2-inch thickness

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup dried currants

  • 1/2 cup sweet red wine, such as Passito di Pantelleria

  • 1/4 cup, plus 1/4 cup extra virgin olive oil

  • 2 medium red onions, chopped into 1/4-inch dice

  • 6 garlic cloves, thinly sliced

  • 1 pound ground veal

  • 1 pound sweet Italian sausage, casings removed

  • 4 cups chopped fresh beet greens or red Swiss chard leaves

  • 1/4 cup pine nuts

  • 1/2 cup fresh Italian parsley leaves

  • 1 cup fresh breadcrumbs, toasted

  • 8 hard-boiled eggs


Season the veal with salt and pepper, and place in the fridge.

Place the currants in a small bowl, and cover with the wine. Set aside to soak.

In a 14-inch saute pan, heat 1/4 cup of the oil over medium-high heat until smoking. Add the onions and garlic, and cook until just softened, 4 to 5 minutes. Add the ground veal and sausage, and break the meat up with a wooden spoon. Cook until all pink is gone, 7 to 8 minutes. Add the beet greens and cook until wilted, about 4 minutes. Transfer the mixture to a bowl, and allow it to cool.

Drain the currants, reserving the wine. Add the currants, pine nuts, parsley and breadcrumbs to the meat mixture, and season with salt and pepper.

Remove the veal shoulders from the fridge, place them on a work surface, and season them with salt and pepper.

Lay 4 boiled eggs, end to end, on each one. Roll each piece of veal up like a jellyroll. Tie the rolls securely with butcher's twine and season the outside with salt and pepper.

Preheat the oven to 400F.

In an ovenproof, heavy-bottomed pot or Dutch oven, heat the remaining 1/4 cup oil over medium heat until smoking. Add the veal rolls and cook, turning them frequently, until browned on all sides, about 10 minutes. (If necessary, do this in two batches to avoid rushing this step or crowding the pan. If needed, add more oil to the pan to brown the second roll.) Transfer the browned rolls to a large platter and set aside.


Braising liquid:


  • 2 medium white onions, thinly sliced

  • 1/2 cup tomato paste

  • 2 cups dry white wine

  • 2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces)


Make the braising liquid: Drain the oil from the pan. Add the white onions and cook, scraping up the brown bits with the edge of a wooden spoon, until softened, about 5 minutes. Add the tomato paste and cook for 5 minutes, until it turns a rust color. Add the white wine, reserved currant soaking wine, and the tomato sauce, and bring to a boil. Place the browned veal rolls in the sauce, cover the pan with a lid or foil, and place it in the oven. Bake for 1 1/2 hours, or until the meat is fork-tender and the internal temperature reaches 155 F. (Be sure to use a meat thermometer.)

Remove the veal rolls from the sauce, place them on a platter, and allow to stand for 15 minutes. Then carve and serve with the sauce alongside.

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© 2012, MARIO BATALI. Distributed by Tribune Media Services Inc.