Grilled Veal Rollatini Recipes

VEAL SCALLOPINI ROLLATINI A LA MARSALA AND MUSHROOMS

Steps:

• Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
• Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
• Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
• Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
• Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.

GRILLED CHICKEN INVOLTINI

Steps:

• Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
• In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
• In a separate small bowl, mix together the salt, oregano and red pepper flakes.
• Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
• Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.

VEAL INVOLTINI

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes.
• Gently pound veal cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin, then cut into roughly 4- by 3-inch pieces.
• Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms.
• Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper.
• Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste.
• Line a baking sheet with wax paper. Roll up veal pieces (paste sides up), starting from a short side. Put remaining cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
• Thread 1 veal roll onto a skewer, then 1 piece of onion, leaving about 1/4 inch between. Repeat on same skewer 2 more times, then transfer skewer to baking sheet. Assemble 6 more skewers in same manner (last skewer will have only 2 rolls).
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Grill veal on a lightly oiled grill rack, covered only if using gas grill, turning over once, until rolls are golden, about 6 minutes total.
• Remove veal and onion from skewers and serve immediately.

ERIC'S GRILLED PORK ON PORK ROLLATINI

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and place a grill pan in the oven. (Or preheat countertop induction oven on medium heat with grill pan inside.)
• Bring balsamic vinegar to a boil in a saucepan; reduce heat and simmer until balsamic is reduced and thickened into a glaze, 10 to 15 minutes.
• Pound pork cutlets with a mallet to about 1/2-inch thickness.
• Cook and stir sausage, onion, and jalapeno in a skillet over medium heat until onion slightly translucent and sausage is cooked through, about 5 minutes. Add peaches and apple; cook and stir filling until fruit is softened, about 5 more minutes. Add about 1 tablespoon balsamic glaze to the top and stir.
• Spoon filling into the center of each pork cutlet, reserving leftover filling in the skillet. Roll up culet and tie with roasting twine. Place rolled pork onto heated grill pan and return to oven.
• Bake in the preheated oven, turning pork halfway through, until pork is cooked through and browned on the outside, 20 to 25 minutes. (Or grill on medium heat in the countertop induction oven for 15 minutes (7 1/2 minutes each side.)
• Pour balsamic glaze over leftover filling in the skillet; cook and stir over low heat just until warm. Spoon filling onto cooked stuffed pork.

GRILLED VEAL ROLLATINI

Steps:

• Drop the garlic slices into the olive oil, and let it infuse for 30 minutes to an hour.
• Pound the veal scallops into thin scaloppine: First, place each slice between sheets of wax paper and tenderize it, preferably with the toothed face of a meat mallet-don't tear through the meat. Flatten and spread the meat into a thin oval, roughly 8 inches long and 4 inches wide and 1/4 inch thick. The pieces will vary in size.
• To make the rollatini filling, toss together the bread crumbs, pecorino, oregano, chopped parsley, and 1/2 teaspoon salt in a bowl. Drizzle over it 4 tablespoons of the garlic-infused oil (discarding the slices), and keep tossing the crumbs until they're evenly moistened.
• Lay out the scaloppine and lightly salt the top surface. Sprinkle a tablespoon or a bit more of the bread crumbs over each scaloppine, covering the top almost to the edges. Starting at one of the narrow ends, roll up each of the scaloppine the long way, enclosing the crumbs. Stick a toothpick into the flap end of the meat all the way, and all the way through the roll, to hold it together.
• Brush the rolls with some of the remaining oil, set them on a platter, and sprinkle the remaining bread crumbs on top. Let the rollatini sit (so the flavors permeate the meat) for 20 minutes.
• Meanwhile, light your grill and heat the rack over a medium flame or bed of charcoal or wood coals (my favorite for flavor). Set the rollatini on the grill, and rotate them every 1 1/2 to 2 minutes, to keep them evenly moist as they cook. Occasionally brush or drizzle over them more garlic-infused oil. When they're grill-marked all around, after 7 minutes or so, check doneness by slicing into a roll. If the center is not warm, continue grilling slowly, lowering the flame or spreading out the coals as needed.
• Remove to a warm platter, brush the rollatini again with oil, and let them sit for a couple of minutes before serving.