old fashioned

“Blanquette De Veau” (And Please, Don’t Judge Me By The Color Of My – Pasta!)


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In all my years living in the USA, I have never seen this dish on any restaurant menu. Growing up in Germany, it was very common and popular, served in many restaurants and homes. If I had to describe the type of food this is, I would say “sophisticated home cooking”. Full of flavor and texture, it is often served with rice.
I personally prefer it to be served with pasta (apparently, so did Escoffier – there are two recipes in his Le Guide Culinaire – “Blanquette de Veau a l’Ancienne” , as well as “Blanquette of Veal Breast with Celery root and Endive”, both served with pasta. Some folks like to add carrots when serving a blanquette, a practice to which many professionals object in order to keep the whole dish “blanc” (white). Well, usually I am in the “blanc” camp. However, my choice of pasta today has sabotaged that approach by sporting an impossible yellow color 😦 .
When raw, this pasta looked slightly more yellow than usual egg pasta, but I thought it would lose some of its excessive yellowness during the cooking process. Not so. On the contrary, it took on this neon yellow and I was ready to toss it and cook a less color-popping pasta instead. However, when I tried it, I was pleasantly surprised by the wonderful texture and taste of this abomination of food coloring. It had one of the best pasta tastes of any dried pasta I ever tasted. So, rather than tossing it, I ate it and enjoyed it very much. (Thank God I threw the packaging in the garbage and have no record of the brand, I also have never seen it before or since in any shop and therefore will not be able to buy it again 🙂
In the end, a delicious, classic, old-fashioned veal stew with a helping of not-so classic pasta 🙂
May the pasta Gods forgive me 🙂
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Bon Appétit !   Life is Good !
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Blanquette De Veau

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Blanquette De Veau

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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