Stuffed Rolls Of Veal Recipes

VEAL ROLLS WITH PANCETTA

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.

STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE

Steps:

• Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
• Place prosciutto slices on top of each cutlet.
• Top each with mozzarella cheese.
• Roll up each cutlet and secure with wooden toothpicks.
• *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
• In large skillet. melt butter over med-high heat.
• Add veal rolls and cook, turning frequently to brown on all sides.
• Reduce heat to low.
• Cover skillet and cook 10 minutes or til veal is fork tender.
• Remove from heat.
• Transfer rolls to a serving platter, removing toothpicks.
• Cover with foil and place in warm oven to keep hot.
• In small bowl, mix flour, pepper and water to make a smooth paste.
• Add flour mixture to drippings in skillet.
• Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
• Add wine and simmer 1 minute longer.
• Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
• Sprinkle with chopped parsley.
• Serve veal rolls with poppy seed noodles if desired.
• Poppy Seed Noodles:.
• Cook an 8 oz. pkg. of egg noodles til done, drain.
• Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
• Veal and noodles make 4 servings.

STUFFED ROLLS OF VEAL

Steps:

• Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.
• Toss the bread crumbs with half the infused oil and the parsley. Season to taste with salt and pepper.
• Place two of the veal slices between two sheets of plastic wrap and, with the smooth side of a heavy meat mallet, pound each slice of veal into a rough rectangular shape about 1/4 inch thick. Don't pound the veal too thin, or there is a possibility that the filling will leak during cooking. Repeat with the remaining veal. Divide the cheese and tomatoes evenly among the slices of veal, placing them along the center of one of the longer edges. Sprinkle half the seasoned bread crumbs over the tomatoes and cheese and drizzle on half the remaining infused oil. Roll the scallopine around the filling into compact rolls. Secure the flap with two toothpicks to keep the rolls intact while they cook.
• Preheat the oven to 425° F. Lightly brush a baking pan into which the veal rolls fit comfortably with some of the remaining infused oil. Arrange the veal side by side and seam side down in the prepared dish. Scatter the remaining bread crumbs in an even layer over the veal and drizzle on the remaining infused oil. Bake until the bread crumbs are golden brown and the cheese in the filling is melted, about 20 minutes. Serve as is or with a slice of lemon.

VEAL ROLLS STUFFED WITH PROSCIUTTO AND CHEESE

Steps:

• Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside. Combine the prosciutto and pork in a mixing bowl. Melt 1 tablespoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well. Lay out the pieces of veal on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with salt and pepper. Dredge the rolls all over in flour and shake off any excess. Select a heavy skillet large enough to hold the rolls in 1layer without crowding them. Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls. Cook, turning occasionally, until the are nicely browned all over, 3 or 4 minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat for about 5 minutes. Remove the strings and serve the veal rolls with the sauce spooned over.

VEAL STUFFED WITH A MOSAIC OF VEGETABLES

Steps:

• To prepare the veal: Cut the strings or netting if the roast is tied (as it usually is), and lay out the meat in a slab. Trim off excess fat on both sides and any membranes or silver skin that cover the muscles. Turn the slab so the inside (where bones have been removed) faces up-it will be a rough rectangle of uneven thickness. The next step, butterflying, will enlarge and even out the slab to a nearly square sheet of meat of even thinness.
• With a long, sharp knife, slice into the thickest part of the meat, cutting from the middle of the slab toward the edge almost all the way through-then open up the flap you've created, like opening a book. Pound the butterflied section of meat to even it out. In the same way, butterfly portions of meat on other parts of the slab to spread and thin the veal, pounding each section after you slice and unfold it. Butterfly small mounds of thick muscle where necessary to thin it, or-if a hole opens in the sheet-butterfly an adjacent portion of meat and use the flap to cover the hole. Continue the gradual butterflying until the veal is about 16 inches on the long sides and about 12 inches on the short edges-roughly square and about 1/2 inch thick. Cover the veal with plastic wrap while you prepare the stuffing frittata.
• Pour the olive oil into the skillet, and set over medium-high heat. Toss in the sliced onions and carrot matchsticks; stir and cook for a couple of minutes, until sizzling, then toss in the zucchini and red-pepper strips. Sprinkle on 1/2 teaspoon of salt and several grinds of black pepper, and cook, stirring and tossing, for 5 minutes, until the vegetables are lightly caramelized but still al dente. Scatter in the peas and the spinach leaves, turning them over with the other vegetables until they start to wilt and release their liquid. Continue to cook the vegetables, stirring frequently, until the excess water in the pan has evaporated.
• Meanwhile, beat the raw eggs with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, then whisk in the grated cheese and milk. When the spinach is cooked and dry, pour the egg mixture into the skillet. Cook, turning and scrambling the eggs with the vegetables, until the curds are set but still a bit wet and glistening. Remove the pan from the heat, and let cool briefly.
• Uncover the flattened veal sheet, and season the top with the remaining 1/2 teaspoon of salt. Spread the vegetable frittata in an even mound the length of the veal, leaving several inches of the meat uncovered on both long sides, and an inch or so on the ends, to form flaps. Arrange the frittata so the vegetable sticks are distributed evenly and somewhat aligned lengthwise to give a mosaic effect when you slice the cooked roll. Set the hard-boiled eggs in a line nestled in the vegetable frittata. Again, for the prettiest cross-section, align the eggs end to end. (If you can't fit in all the hard-cooked eggs, enjoy any extras in another dish!)
• Fold one long flap of the veal over the filling, then the other, enclosing the eggs in a long oval. Starting at one end, tie the veal closed with loops of twine, spaced about 3 inches apart: use one long piece of twine to form a connected series of loops, or make several tight loops, to secure the roll all along its length. Tuck the open ends of the veal against the roll, and tie another length of twine lengthwise around it, so it is completely closed.
• Spread out the cheesecloth, set the meat on one of the short edges, and roll it up tightly in the cloth. Twist the cloth on each end of the roll-like a candy wrapper, tightening it up against the meat-and secure the twisted ends with twine. (If there's lots of excess cheesecloth on the ends, cut it off.) Finally, tie three or four tight loops around the cloth-wrapped roll along its length, further compacting and securing it.
• To poach the veal: Drop the chunks of onion, carrot, and celery, the bay leaves, and the 1/3 cup salt in the big saucepan, and set the tied roll on top. Pour in enough cold water to submerge the meat completely, cover the pot, and heat the poaching liquid to a gentle boil. Adjust the heat to maintain a steady, gentle bubbling, and let the veal cook, tightly covered, for 2 hours. The meat should remain completely covered while it cooks gently. Rotate the roll carefully in the pot once or twice, add water if necessary, and adjust the heat as needed.
• Turn off the heat after 2 hours, and lift the roll out of the poaching liquid (use tongs to grasp the twisted ends). Let the water drain off, then set the veal on a wide sheet pan or cutting board on an even surface. Place another sheet pan on top of the meat, and weight it down with your big saucepan (you can discard the poaching liquid first) or heavy cans or other objects. Center the weights atop the veal roll so it is evenly compacted.
• Keep the veal pressed for an hour or longer, until it cools to room temperature. Remove the weights, and pour off any liquid that has collected in the pan. Cut off the outer twine, and carefully unwrap the cheesecloth from around the meat; snip the inner loops of twine and remove it all. Transfer the veal to a cutting board, taking care to keep it intact.
• When you're ready to serve, slice the veal crosswise with a sharp knife, first cutting off one of the meaty end pieces (tomorrow's treat!), until you expose the colorful mosaic of stuffing. Slice as many pieces of cima as you'll serve-I like them about 2/3 inch thick-and arrange them overlapping on a platter. Or present individual portions, a slice or two on each plate, with spoonfuls of Salsa Verde alongside. Have bowls or goblets of Salsa Verde at the table, too.