Kale Gratin With Pancetta Rachael Ray Recipes

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VEAL ROLLS WITH PANCETTA



Veal Rolls with Pancetta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound veal scaloppine from the butcher counter
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Salt and pepper
1 pound smoked fresh mozzarella, thinly sliced
1 (16 to 18-ounce) jar roasted red peppers, drained and sliced
1/3 pound pancetta, sliced like thin cut bacon at deli counter
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 clove cracked garlic
1 (10-ounce) sack baby spinach or triple washed spinach leaves
1/4 to 1/3 cup white wine or dry vermouth

Steps:

  • Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.
  • Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately.

KALE GRATIN WITH PANCETTA - RACHAEL RAY



Kale Gratin With Pancetta - Rachael Ray image

Rachael Ray is one of my favorite food network cook hosts and this is one of her recipes! DELICIOUS! I made it once for a BBQ party I went to and it was gone so fast. Unbelievable. Almost all the ladies there wanted this recipe. I also cooked this for a family, their kids gobbled it up as if it was pizza! It's a great way to use Kale in an absolutely tasty way since kale is very good for you.

Provided by Eyemadreamer

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs kale (de-ribbed & chopped)
salt
black pepper
3 tablespoons olive oil
1/4 lb pancetta (chopped into 1/2 inches)
1 cup heavy cream
2 garlic cloves (mashed and chopped)
1/8 teaspoon nutmeg (grated)
1/2 cup breadcrumbs
1/2 cup pecorino romano cheese (grated) or 1/2 cup parmigiano-reggiano cheese (grated)

Steps:

  • Cook the kale in a deep pot of boiling water induced with salt for about 6 minutes, drain the kale and dry them.
  • Preheat your broiler with the rack 2nd shelf down.
  • Heat a skillet over med-high heat and cook the pancetta in olive oil until crisp. Add cream, garlic, nutmeg, salt n' pepper and simmer for about 7-8 minutes until the sauce is reduced to about 1/2 to 2/3ish cup.
  • Toss in the greens into the sauce and make sure its coated evenly.
  • In a small bowl toss the breadcrumbs and olive oil, combine it with the cheese and take that and sprinkle it all over top the greens.
  • Broil for 5 minutes. Ta Da!

Nutrition Facts : Calories 436, Fat 34.1, SaturatedFat 15.4, Cholesterol 81.5, Sodium 195.3, Carbohydrate 29, Fiber 4.1, Sugar 0.9, Protein 8.8

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