Veal Roulade With Italian Recipes

VEAL ROULADES

Steps:

• Pound out the veal until it is an even thickness. Salt and pepper.
• Cut the vegetables into strips except for the spinach. Lay on the bottom third of the veal. Add as much of the spinach as you can.
• Roll up tightly starting on the small end. Secure with a toothpick. Sprinkle with the flour.
• Put the oil in a hot saute pan. Add the rolled up veal. Brown on all sides.
• Add the spaghetti sauce. Cook over medium low heat for about 25 minutes.
• Sprinkle with Parmesan cheese before serving.

VEAL ROULADE WITH ITALIAN

Steps:

• Rinse basil, shake dry and pluck off leaves.
• Rinse veal cutlets under cold water, pat dry, and season with salt and pepper. Cover each cutlet with 1 slice of ham and a few basil leaves. Grate Parmesan, sprinkle on cutlets and roll up cutlets, secure with toothpicks.
• Peel carrots, rinse celery. Cut both into thin, long strips.
• Peel garlic and shallot and chop finely.
• Heat oil in a roasting pan. Cook veal rolls for about 4 minutes or until golden brown on all sides. Remove from pan and set aside.
• Saute shallot and garlic in the same pan, add carrots and celery and saute for 3 mintues. Deglaze pan with broth. Add tomatoes, season with salt and pepper and arrange rolls on the vegetables. Cover and simmer for about 15 minutes on medium heat.
• Rinse parsley, shake dry and chop. Arrange meat and vegetables on plates and sprinkle with parsley. Serve.

VEAL ROULADES

Steps:

• With a knife, chop the lardo and mix it with 6 tablespoons minced fennel fronds, 2 tablespoons minced parsley, 2 tablespoons minced marjoram, 1 teaspoon ground fennel seeds, a pinch of salt and a grind of fresh pepper.
• Spread this minced mixture on the veal slices, fold the long sides in and roll them up to form roulades. Fasten them closed with toothpicks. In a pan, melt a pat of butter and cook the roulades in it for 4-5 minutes, turning them so they brown evenly. Add salt to taste. Cut the radishes into chunks, remove the toothpicks from the roulades and serve them with the radishes.

VEAL SALTIMBOCCA ROULADES

Steps:

• Season veal well with salt and pepper. Coat veal lightly with flour, shaking off the excess.
• On each veal slice, layer the prosciutto, provolone, and sage leaves, divided equally.
• Roll up the veal and tie with kitchen string.
• Heat a skillet over medium heat then melt the butter.
• Cook the veal rolls in the butter about 5 minutes, turning occasionally, until browned on all sides.
• Add chicken broth to the skillet and cover.
• Increase the heat to medium-high about 5 minutes or until veal is no longer pink in the centre.

ROASTED VEAL TENDERLOIN "SALTIMBOCCA"

Steps:

• Place a piece of feuille de brik on the counting board and brush heavily with melted butter. Lay out 2 slices of prosciutto side by side, and lay 2 slices of provolone on top. Fold the 2 sides in, and roll up like an egg roll. Repeat with remaining 3 feuille de brik and refrigerate all raviolettas.
• Peel potato and cut into cubes. Place cubes in a large pot, cover with cold water and salt. Bring to a simmer and cook until tender. Remove from heat and drain potatoes. Place in blender with cream and butter. Puree until smooth. Season with salt and pepper. Keep warm.
• Preheat oven to 400 degrees F.
• In large saute pan over high heat, add 3 tablespoons extra virgin olive oil. Season veal with salt and pepper. Add veal to pan and sear evenly on both sides. Place in oven for 8 minutes. Remove from oven and let rest for a few minutes before slicing.
• While veal is roasting, place large nonstick pan over medium-high heat. Add 2 tablespoons extra-virgin olive oil and cook raviolettas until golden brown on each side and cheese is melted. Remove from pan and keep warm. Place veal stock in pan, add sage and bring to a simmer.
• To serve, place 2 ounces potato bechamella in center of each plate. Slice veal tenderloin into 4 to 5 pieces. Place ravioletta in center of potato and fan veal over it. Whisk together 1 tablespoon olive oil and red wine vinegar. Slice and add shallot. Warm vinaigrette slightly and pour over spinach to wilt it. Place spinach over the veal tenderloin. Drizzle 2 tablespoons of veal sage sauce around potato bechamella.

VEAL ROULADES WITH PINE NUTS AND PISTACHIOS

Steps:

• Roast the pine nuts in a pan without fat until golden brown. Peel and coarsely chop them. Grate the Pecorino and Parmesan and mix together with the egg yolk and one third of the pistachios and pine nuts.
• Gently pound the veal cutlets until thin. If they are too big, it is better to cut them up. The roulades should neither be too wide nor too thick. Lay the veal on a work surface and spread a thin layer of the nut-cheese mixture onto it. Place approximately two slices of Pancetta on each. Ideally, the bacon should protrude slightly, gets tucked under the meat, thus keeping the filling in place when cooking. Now roll everything up into roulades and fix with toothpicks.
• Heat 1 tbsp of butter in a frying pan. Fry the roulades well in the melted butter. Add a shot of white wine and season with thyme, pepper and salt. The second third of the pistachios and pine nuts can now be added. Cover and cook on a low heat for 20 minutes. Turn the roulades a few times.
• As soon as the wine has evaporated, add some more wine, or, alternatively, you can add some water or soup. My grandmother was a true believer in stewing slowly when making this dish. It is very important that you do not pour all the liquid over the meat at once: the roulades are not supposed to boil in the liquid.
• Take the veal roulades out of the pan and keep warm. Add 1 tbsp of butter to the sauce in the pan, thicken with some starch and cook the sauce to your desired consistency. Serve the veal roulades on pre-heated plates and pour the sauce over them. Garnish with the remaining pistachios and pine nuts.