Leftover veal stovies with greens

 In Autumn, Ingredients, Rose & ruby veal, Vegetables, Winter

Leftover meat, it’s sometimes a shame you have to wait until the next day to have the meat in a ‘leftover’ state because it is so fun to cook with. Giorgio Locatelli reckons Italians can make meals out of the leftovers of the leftovers! I think that many of us should learn this simple art that our grandparents took for granted. You bought food and then you ate it, there was no waste as they couldn’t afford it and no freezers so leftovers and preserves were a staple. I loved it when my Gran would make us patties for dinner, or potato scones for breakfast or even sweet scones with sour milk.

So this dish was the leftovers from Pot roast rose veal shoulder with wild mushrooms and herbs and  combined some of my current favourite things, rose veal, sprout tops that I couldn’t be bothered cooking the night before and lots of leftovers. My wife asked for a kind of bubble and squeak, there was plenty of bubble but not much squeak. There was bags of flavour and a huge amount of comfort though.

For 2 people
Leftover roast veal, maybe 200g but whatever you have, it’s not an exact science
2 sprout tops (or any other leafy greens available) roughly chopped
Handful green beans roughly chopped
Leftover boiled potatoes or 2 potatoes boiled and mashed
Leftover wild mushroom gravy or any gravy or stock available

Strain the gravy and reduce to a thickish consistency to intensify the flavours. Blanche the sprout tops and beans in boiling water for 2-3 minutes. Strew the shredded veal in a pan with some oil or butter and the greens. When the sprout tops are starting to brown add in the potatoes and heat through. Add in the reduced gravy, mix through, check for seasoning and serve steaming hot with a big chunk of crusty bread. A big bowl of Sunday night comfort.

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