The trick is to smoke the meat and not make the meat smoke
CHICKEN & VEAL ARABIATTA
Date:April 02, 2011 Favorite:Other Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Chicken & Veal Arabiatta
Boneless skinless chicken breasts were on deck first. They got sprayed with EVOO & received some Kosher salt & black pepper
The chicken breasts are on the smoker for about 2 hours at 225 degrees. The wood used was Pecan.
For the veal I used a 1 1/2 pound piece of veal shank which got cut into 1” cubes
The cubes of veal were also sprayed with EVOO and were seasoned with Kosher salt & black pepper.
The cubed veal joins the chicken on the smoker. The veal cubes smoke for about an hour.
While the meat was smoking I grilled a green pepper using direct high heat.
After the pepper had cooled, I scraped off the skin and finely diced it.
The chicken is almost ready to come off the smoker. It will be replaced with Roma tomatoes. The tomatoes were cored....
...& halved. Next any pulp & seeds were removed & they were sprayed with EVOO & received Kosher salt & black pepper
The chicken is about to come off & be replaced by the tomato halves.
The tomatoes are on the smoker for 30 minutes and will finish up with the veal.
The chicken rests for 15 minutes before being cut into 1” x 1” cubes.
The tomatoes & veal are done
Sauce: chick. stock, red pepper, basil, Ital. seasoning, sugar, tomato paste, wine, black & green peppers, shallots & garlic
The tomatoes & chicken stock are brought to a boil then simmered for 30 minutes
At the end of 30 minutes the tomatoes were pureed using an Immersion Blender.
The pureed chicken stock is back in the sauce pan over low heat.
The Dutch oven is heated with some olive oil. The first items in are shallots & garlic which get sauteed for 5 minutes.
The Dutch oven gets deglazed with the red wine.
The chicken & veal chunks are added in next
As soon as the meat were added the remaining ingredients followed.
The ingredients have been stirred to mix. The sauce is brought to a boil & then it gets simmered for 25 minutes.
This is what the sauce looked like after simmering uncovered for 25 minutes. The sauce gets stored overnight in the fridge.
I baked two loaves of crispy artisan bread to go with the meal.
the Arabiatta sauce is finished reheating
The rigatoni is done cooking, is drained & has been placed in a large stainless steel mixing bowl.
The Arabiatta sauce is added in next.
The last item to go in the mixing bowl is some Italian parsley. Now everything gets tossed to combine.
One loaf of the bread is sliced
This tasty artisan bread was a great match for the hearty sauce.
Time to eat
The sauce had a rich hearty flavor from the smoked meats & tomatoes & herbs. The sauce was spicy, but not too spicy.
This is a case where a great recipe was vastly improved by smoking some of the ingredients.
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When I tried this dish at a new Italian restaurant in town I was rather surprised by how spicy it was. It turns out the sauce is made with red pepper flakes. I decided I wanted to try making my own version of it where I would smoked the meat & tomatoes. I searched the internet for recipes and combined elements from 4 different recipes, plus I added a few ideas of my own. I’ll let the pictures show how it was made. So how did it turn out. In a word: Excellent!! It was better in every way than the version I had at the restaurant. The smoked veal was amazingly tender and the smoked veal and chicken had great flavor. The smoked tomatoes gave the sauce a much richer, but less sweet flavor than the restaurant version. Smoking the tomatoes and the two meats definitely made for a superior version of this Italian classic.