Veal Roast With Pancetta Recipes
VEAL ROLLS WITH PANCETTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
VEAL CHOPS WITH SPINACH AND PANCETTA
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield Four servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the veal and sear until browned, about 5 minutes per side. Lower the heat and cook about 20 minutes. Set aside and keep warm.
- Add the pancetta to the pan stirring, until browned, about 3 minutes. Stir in the garlic. Begin adding spinach, turning with tongs, adding more as it wilts until all is in the pan. Cook for 2 minutes. Adjust seasoning.
- Season the chops with salt and pepper to taste, divide among 4 plates, and spoon spinach mixture on top. Serve immediately.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 727 milligrams, Sugar 1 gram, TransFat 1 gram
VEAL ROAST WITH PANCETTA
Number Of Ingredients 8
Steps:
- 1 Place a rack in the center of the oven. Preheat the oven to 350°F. 2 In a roasting pan, toss together the carrots, onions, olive oil, and salt and pepper to taste. 3 Sprinkle the veal with salt and pepper. Tuck the rosemary sprigs under the strings holding the roast. Uncoil the pancetta and drape the slices lengthwise or crosswise over the veal. Place the veal on top of the vegetables in the pan. 4 Roast the veal 1 1/2 hours, or until the internal temperature reaches 140°F when measured with an instant-read thermometer. Transfer the veal from the pan to a cutting board and the vegetables to a platter. Cover loosely with foil and let rest 15 minutes. 5 Add the broth to the pan. Cook, scraping the bottom of the pan with a wooden spoon. Boil for 1 minute. 6 Remove the strings and slice the veal. Transfer the slices to a platter, add the vegetables, and pour the juice over all. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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