Veal rolls - quick recipe
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Let's cook with Deborah an easy recipe for any kind of occasion: the veal rolls with ham and cheese, super-tasty and appetizing!
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The veal rolls are an easy and tasty main dish. Today I'll show you how easy it is to make it! We'll need:
• 4 veal slices
• 3,5 oz (100 g) of ham slices
• 3,5 oz (100 g) of sliced smoked cheese (scamorza)
• 4 sage leaves • 1 bunch of aromatic herbs (thyme, sage, rosemary)
• 4 tbsp of extra virgin olive oil / salt to taste and ground pepper to taste
Lay the veal slices on a cutting board and put a slice of ham and smoked cheese on each of them. Roll up the slices and secure with toothpicks.
Place a sage leaf on top and fix with a toothpick.
Chop the aromatic herbs finely.
In a pan, heat the oil, put in the rolls, add the chopped herbs and brown.
At this point, add a ladle of broth, if necessary, and salt to taste.
Cover with a lid and cook the veal rolls on a low flame, turning occasionally.
Once cooked, add pepper and serve with the cooking sauce.
Now you can enjoy your tasty veal rolls: good, easy and quick!
stuffed veal
What is better than Veal - Stuffed Veal. This Italian inspired dish is incredible and is concocted from simple ingredients you can find at your local supermarket. The sausage, pine nuts, camembert cheese and spinach, part of the stuffing, provide layers of texture, flavor and color. The symphony of herbs, olive oil, garlic and shallots serve up a cacophony of aroma while the dish is cooking - and flavor later when its done! The Tarragon Sauce, made from the pan drippings veal stock and shallots sweetened by white wine and butter will have you dipping your bread, and anything else you can find, in it until every drop has vanished. This sauce is a take on Beurre Blanc sauce - whose history is deep and interesting. Beurre Blanc was accidentally discovered in the 1900's in the Loire region in France and works well with about anything. Bon Appetite!
Roulade of Peter's Farm Veal breast with spinach and Fontina
Let the meat reach room temperature, then mix the mince with the remaining ingredients for the filling and season with the herbs and spices.
Cut the breast into a large slice, about 1 cm thick, and spread the filling on top but leave a border without filling just before the end. Roll in with the end piece overlapping so no stuffing comes out and use butcher’s twine to tie it into a tight roll. Brown in a roasting pan with a knob of butter, add the diced carrots, celery and onion and deglaze with 300 ml of stock. Stew for about 1½ - 2 hours just below the boiling point, until tender.
Let the roast rest for a while and in the meantime, strain the cooking juice and boil down to a nice gravy, thicken if necessary and season with a bit of salt and lemon juice.
Cut the roulade into thin slices, place the slices on a platter and pour a generous amount of gravy over the dish.
A festive dish for a festive occasion!
You can find the entire recipe at: petersfarm.com/recipes/detail/2665-roulade-of-veal-breast-with-spinach-and-fontina
Braised Stuffed Breast of Veal 2 - Jody Adams
Braised Stuffed Breast of Veal 2 - Jody Adams
The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
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2826 Stuffed Veal Rolls, Sicilian Style
Involtini Messinese
Call it braciole, farsumagru or involtini depending on where you are in Italy and you are talking about meat, specifically thin veal slices that are rolled around a stuffing of breadcrumbs, cheese, herbs or vegetables. These are usually cooked stovetop in olive oil or butter or braised in some sort of sauce or wine. In Messina, Sicily, you will find involtini stuffed with what is called “molica condita,” a combination of dry fresh breadcrumbs, fresh parsley, grated Pecorino Romano cheese, caciocavallo or provolone cheese, garlic, salt and pepper. Tradition holds that the Spaniards introduced this dish. The involtini are also threaded onto wooden skewers and either grilled, baked or pan seared.
Stuffed Veal Rolls, Messina Style
Involtini Messinese
Serves 4
1-12 cups dry breadcrumbs
¼ cup minced fresh parsley
½ cup grated Pecorino Romano cheese
1 large clove garlic, minced
1/2 teaspoon salt
¼ teaspoon ground black pepper
8 thin slices veal cutlet (about 1 pound), at least 3 inches wide and 4 inches long
8 slices Caciocavallo cheese at room temperature
4 tablespoons olive oil or butter plus extra for brushing the involtini
8 wooden skewers soaked in warm water for 20 minutes
In a bowl, combine ½ cup of the breadcrumbs, parsley, Pecorino Romano cheese, garlic, salt and pepper. Add enough water (about ¼ cup) to just moisten the mixture enough so that when a small amount is compacted between your fingers, it holds together and does not fall apart.
Divide and spread this mixture over the veal slices. Top each slice with two slices of the Caciocavallo cheese.
Roll each veal slice up like a jellyroll and tie them in several placed with kitchen string.
Spread the remaining breadcrumbs in a large casserole dish. Brush the involtini with olive oil then roll them in the breadcrumbs on both sides.
If using skewers, remove them from the soaking water and thread two involtini on each one.
Place the involltini side by side on a rimmed baking sheet that has been brushed with olive oil. Set aside.
Preheat the oven to 325F
Bake the Involtini for 12 to 15 minutes or until an instant read thermometer registers 150F
If cooking the veal stove top[, heat the olive oil or butter in a large saute pan and brown the skewered involtini on both sides until nicely browned, about 4 minutes. Remove strings before serving.
Serve with potato salad