Ingredients

The following ingredients have 6 Servings
  • 1 T Olive oil + more for drizzling
  • 1 lb Cedar Springs Ground Veal
  • 4 oz Cremini Mushrooms (finely diced)
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper (freshly cracked (divided))
  • 1/3 C White Wine
  • 2 Garlic Cloves (minced)
  • 1/2 tsp Thyme (dry)
  • 2 T Heavy Cream
  • 1/2 C Ricotta Cheese
  • 1/4 C Goat Cheese
  • Zest of 1 lemon
  • 12 Asparagus Spears (trimmed well.)
  • 6 Mini Pita Loaves

Instruction

  • In a bowl stir together ricotta, goat cheese and lemon zest and 1/4 tsp black pepper. Set aside.
  • Heat 1 T oil in skillet over medium/high heat. Add veal. Cook until no longer pink. Add mushrooms to the pan and season with salt and pepper. Cook, stirring occasionally, 3-4 minutes, just until mushrooms are soft. Remove veal/mushroom mixture from pan and set aside on a plate/bowl.
  • Return pan back to heat. Add garlic to pan and cook 1 minute. Pour wine into pan. Stir well to deglaze the pan. Cook a few minutes until wine is reduced by about half.
  • Return veal/mushroom mixture back to pan. Stir in heavy cream and continue to cook 2-3 more minutes.
  • Meanwhile, drizzle pitas with olive oil and place on a preheated grill pan for 2-3 minutes, flipping once, just to warm (this can also be done in oven if grill pan is not available).
  • Add asparagus to grill pan for 2-3 minutes (or roast in oven 5 minutes).
  • On each pita smear enough ricotta mixture to coat (about 2 -3 T give or take). Spoon some of the veal mixture over that and top with two speas of asparagus.
  • Enjoy !