1/2 C. Bread Crumbs
1 # Celery Root, blanched & diced into 1/4 in. pieces
2 Garlic Cloves, minced
Thyme, 1 Sprig
2 T. Extra-virgin olive oil
Freshly ground black pepper
1/2 Onion, minced
2 large eggs
1 Pear, peeled, cored and cut into 1/4-inch pieces
2 T. Italian parsley, finely chopped
1 C. Mashed potatoes
4 3/4-inch cubes Fontina Cheese
1 medium shallot, finely minced
3/4 C fresh Cherries, pitted and quartered
2 T. Molasses
For Sauce & Veal:
1/2 C. Port Wine
3 C. veal stock
2 T. unsalted butter
2 (3/4 pound) veal tenderloin
1 T. Dijon mustard
Mixed herbs (sage, rosemary and thyme) finely chopped
Method: Oven 375
1. Heat olive oil in a medium pan. Add shallots and cook until golden.
2. Add 1/2 C. of the cherries, molasses, port and stock. Reduce to 1 C.
3. Strain sauce through a chinois or a sieve into a clean bowl or pan and finish by swirling butter in at the last minutes. Season to taste. To serve, add remaining cherries and spoon over veal.
1. Brush 4 ramekins with butter and coat with bread crumbs, tapping out the excess.
2. Blanch celery root in salted water with garlic and thyme for 5 minutes.
3. In a large skillet, heat 1 T. olive oil. Add minced onions & celery root until golden. Season with s&p.
4. Remove from heat. In a medium bowl, whisk eggs and pear, parsley and mashed potatoes. Fold in Celery Root mixture.
5. Fill ramekins 1/2 way full, add a cube of fontina in the center and cover with more potato mixture. Sprinkle with bread crumbs and bake for 15 minutes until golden.
1. Brush veal with mustard. Season with Salt & Pepper and roll in mixed herbs.
2. In a large pan heat olive oil over medium high heat. Sear the veal on all sides.
3. Finish in the oven until medium rare-about 5-10 more minutes. Allow to rest prior to slicing.
To plate, turn sformato out of ramekins off center on the plate. Ladle sauce on the bottom half of dish and fan 3 thin slices of veal over sformato. Drizzle more sauce and cherries over veal.
*I substituted pork loin for veal-just adjust the cooking times accordingly.