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1
Season the veal breast all over with salt and pepper.
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2
Roll the meat over on itself and tie off with butcher's twine to form a roll.
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3
In a Dutch oven, heat the olive oil over high heat until smoking.
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4
Add the meat and sear on all sides until dark golden brown.
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5
This should take about 15 minutes.
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6
Remove the meat and set aside.
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7
Add the apples and flour to the pan and cook, stirring to coat the apples with the flour, for 3 minutes.
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8
Add the cinnamon, red wine and chicken stock and scrape the bottom of the pot with a wooden spoon to dislodge any browned bits.
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9
Season with salt and pepper, bring to a boil, add the veal breast, reduce to a simmer and cook for 2 hours, until the meat is very tender.
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10
Remove the meat and set aside.
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11
Once the braising liquid has cooled for 10 to 15 minutes, place in a blender or food processor and puree.
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12
Slice the meat and serve with the puree poured over, and polenta on the side.
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13
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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14
Add all the chicken parts and brown all over, stirring to avoid burning.
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15
Remove the chicken and reserve.
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16
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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17
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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18
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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19
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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20
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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21
Stir the stock to facilitate cooling and set aside.
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22
Refrigerate stock in small containers for up to a week or freeze for up to a month.
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23
In a 3-quart saucepan, heat water and salt until boiling.
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24
Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken.
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25
Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.
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26
Stir in the cheese and continue to stir until it is melted and incorporated.
