SICILIAN VEAL INVOLTINI
Sicilian veal involtini, also known as braciole Messinese are delicious rolled bundles of veal filled with seasoned breadcrumbs and cheese. They are skewered and grilled to create the perfectly portioned meat main course!
Provided by Nadia Fazio
Categories Appetizer Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.
Nutrition Facts : Calories 709 kcal, Carbohydrate 31 g, Protein 47 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 140 mg, Sodium 984 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving
VEAL SPIEDINI - STUFFED, SKEWERED, AND GRILLED
Provided by Food Network
Categories appetizer
Time 30m
Yield 6 servings as an appetizer, 12 people with other dishes
Number Of Ingredients 12
Steps:
- On a clean cutting board, lay out the pounded veal cutlets.
- Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet. Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across.
- In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix.
- Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
- Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside. Some veal rolls will be longer than others, and can be cut in 1/2 to even out. Save the extra rolls to make 1 more skewer.
- Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
- You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
- Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
- If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side.
TOMAXELLE - STUFFED VEAL ROLLS
I recently hosted a dinner party for some friends and decided on a traditional Ligurian theme. This was served as the main course and was a serious crowd pleaser. There are a few versions of tomaxelle out there, one in particular calling for sweetbreads (not going there!). I've made a couple and find this one to be the easiest and meatiest. It's quite easy to prepare and tastes divine! Very earthy flavours. For the ww out there this equates to 5.5points per roll.
Provided by BellaBambina
Categories Meat
Time 35m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté the ground veal, mushrooms and garlic in a large casserole dish for a few minutes, just until the veal is light brown.
- Drain the liquid (if any) and add the wine. Cook for another minute or so.
- Transfer the mixture to a bowl and let it rest for a few minutes, then add the breadcrumbs, pine nuts, parmesan, marjoram, parsley, eggs, salt, and pepper. Combine the ingredients thoroughly with your hands or a wooden spoon.
- Lay out the veal slices and put about a tablepoonful of filling in the middle of each cutlet. Then flatten the filling so that it covers almost the entire surface of the veal slice. Use more or less as required.
- Roll the veal slice tucking in the sides as you go and secure it with string or toothpicks.
- Add the tomato sauce (I used barilla) to the same casserole dish, heat it slightly, then add the veal rolls.
- Cook gently until the veal is cooked through, about 10 to 15 minutes.
Nutrition Facts : Calories 287.4, Fat 11.7, SaturatedFat 3.1, Cholesterol 144.3, Sodium 697.2, Carbohydrate 27.6, Fiber 3.9, Sugar 8.5, Protein 18.1
SPIEDINI (STUFFED VEAL ROLLS)
Make and share this Spiedini (Stuffed Veal Rolls) recipe from Food.com.
Provided by cookiecutter _
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
- Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
- Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
- Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
- Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
- Slide rolls off skewers and onto a warm serving platter. Serve immediately.
Nutrition Facts : Calories 391.8, Fat 23.6, SaturatedFat 9.2, Cholesterol 122.8, Sodium 430.1, Carbohydrate 11, Fiber 0.7, Sugar 1.2, Protein 32.2
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