Cleveland Cooks: Oliva Italian Steakhouse

CLEVELAND, Ohio (WOIO) -Oliva, an Italian steakhouse is the new kid on the block in the Warehouse District. The staff is cooking up dishes with classic Italian ingredients, adding modern and creative twists. On Cleveland Cooks this week, Chef Michael White shared the recipe for one of their most popular dishes, the Pasta Au Gratin, and the method for slow roasting their veal shoulder, which adds the meaty, savory flavor to this favorite.

Pasta Au Gratin:

2 Tablespoons Olive oil

3-4 slices of Fresh Mozzarella

4oz. Braised Veal Shoulder (pulled)

1/2 teaspoon minced Garlic

1/2 teaspoon minced Shallot

6-7 roasted Cherry Tomatoes

6 Basil Leaves Chiffonade

1/2cup Heavy Cream

1/2cup Marinara

5oz. Cooked Gigli pasta

Salt and Pepper to taste

Start warming up Olive oil in a medium Sautee pan on medium high heat. And garlic and shallot and slightly brown. Quickly add your tomatoes, basil and veal shoulder. Sautee for 1 minute and add heavy cream. Reduce heat and reduce cream to about half. Add marinara, salt and pepper. Toss with Gigli pasta. Put in oven safe bowl and top with fresh Mozzarella. Bake in 400° oven for 5 min. Enjoy!

Braised Veal Shoulder:

Place 3-4# veal shoulder in a stack pot. Add two chopped carrots, one head of chopped celery, 10 whole cloves of garlic, 2 white onions chopped4 sprigs of rosemary, 4 qts. beef stock and 4qts. Coca cola (secret ingredient) and salt and pepper. Use water for the rest to completely cover the veal. Cover with lid and simmer for 3-4 hours. Veal will fall apart with just a touch. Pull shoulder and strain stock for use in other dishes.