Veal pie with cheesy semolina topping
Satisfy those savoury cravings with this hearty winter bake. Tender veal, carrots and celery sit perfectly under a layer of cheesy semolina that will leave your belly and your taste buds perfectly content.
- 25 mins preparation
- 2 hrs 25 mins cooking
- Serves 6
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Ingredients
Veal pie
- 1 kilogram diced veal
- 1/3 cup (50g) plain flour
- 1/4 cup (60ml) olive oil
- 2 clove garlic, crushed
- 2 small (160g) brown onions chopped coarsely
- 2 medium (240g) carrots, chopped coarsely
- 2 trimmed (200g) celery stalks, chopped coarsely
- 1/2 cup (125ml) white wine
- 400 gram can diced tomatoes, undrained
- 2 cup (500ml) chicken stock
- 20 gram butter, melted
Gremolata
- 1 clove garlic, chopped finely
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon grated lemon rind
Cheesy semolina
- 3 cup (750ml) milk
- 1 teaspoon salt
- ground nutmeg
- 2/3 cup (110g) semolina
- 1 1/4 cup (100g) finely grated
- parmesan cheese
- 1 egg, beaten lightly
Method
Veal pie with cheesy semolina topping
- 1Toss veal in flour; shake away excess. Heat 2 tablespoons of oil in large flameproof casserole dish; cook veal, in batches, until browned.
- 2Heat the remaining oil in same dish; cook garlic, onion, carrots and celery, stirring, until soft, Add wine, boil until almost evaporated. Return veal to pan with tomatoes and stock; bring to boil. Simmer 45 minutes, covered, then uncovered, for a further hour until tender.
- 3For gremolata, combine all ingredients in a small bowl.
- 4For cheesy semolina, combine milk, salt and nutmeg in a medium pan; bring to boil. Reduce heat, gradually stir in the semolina. Stir over low heat for 5 minutes or until thick. Remove from heat, stir in 1 cup (80g) of the cheese and the egg. Use immediately.
- 5Preheat oven to moderately hot, 200°C (180°C fan-forced). Place veal mixture in a 2.5 litre (10-cup) ovenproof dish. Sprinkle with half the gremolata and cover with cheesy semolina. Brush with butter and sprinkle with remaining cheese. Bake for 25 minutes or until top is browned lightly. Serve with remaining gremolata.
