Baked Veal Involtini With Grilled Radicchio Recipes

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes.
• Gently pound veal cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin, then cut into roughly 4- by 3-inch pieces.
• Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms.
• Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper.
• Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste.
• Line a baking sheet with wax paper. Roll up veal pieces (paste sides up), starting from a short side. Put remaining cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
• Thread 1 veal roll onto a skewer, then 1 piece of onion, leaving about 1/4 inch between. Repeat on same skewer 2 more times, then transfer skewer to baking sheet. Assemble 6 more skewers in same manner (last skewer will have only 2 rolls).
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Grill veal on a lightly oiled grill rack, covered only if using gas grill, turning over once, until rolls are golden, about 6 minutes total.
• Remove veal and onion from skewers and serve immediately.

Steps:

• Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
• In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
• In a separate small bowl, mix together the salt, oregano and red pepper flakes.
• Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
• Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.

Steps:

• Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
• Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.

Steps:

• Heat the oil in a medium saucepan over medium-low heat.
• Add the garlic and cook until fragrant, about 10 minutes.
• Add the tomatoes and their juices, thyme and basil; mix well.
• Once the mixture starts to bubble at the edges, season with salt and pepper to taste, then cover and cook for 30 minutes, stirring once or twice (as needed).
• Use a food mill to process the sauce (or, alternatively, push it through a fine-mesh strainer), discarding the solids.
• The yield should be about 3 cups; over and refrigerate until ready to use.
• For the veal and vegetables: Cut the meat into four 6-ounce portions; place each one between pieces of plastic wrap.
• Use a mallet to pound each portion to an even thickness of 1/8 inch; discard the plastic wrap.
• Heat a grill pan on the stovetop over high heat.
• Meanwhile, cut four 1/4 -inch slices lengthwise from the center section of the eggplant and peel them (reserving the remaining eggplant for another use, if desired).
• Combine the sliced eggplant, radicchio, 4 tablespoons of the oil and the vinegar in a mixing bowl; toss to coat evenly.
• Season with salt and pepper on all sides.
• Grill the vegetables for a total of 8 miniutes, turning them over halfway through.
• Transfer to a cutting board to cool.
• When cool enough to handle, cut the radicchio and eggplant into thin strips, then place on a plate and cover loosely until ready to use.
• Preheat the oven to 375 degrees F.
• Lightly season the pounded veal slices with salt and pepper on both sides.
• Use one-quarter of the grilled radicchio and eggplant strips to create a layer on top of each piece of pounded veal, then place 1 slice of the smoked mozzarella on top of the vegetable layer.
• Roll up tightly and use toothpicks to secure both ends, or the middle, of each "involtino.".
• Heat a large, ovenproof saute pan over medium heat, then add the remaining 2 tablespoons of oil.
• Add the 4 involtini to the pan and cook for 4 minutes, turning them as needed, until lightly browned.
• Pour the reserved tomato sauce evenly over the involtini to cover them, then sprinkle with the Parmesan cheese.
• Transfer to the oven and bake for 12 minutes, or until the cheese has melted and the sauce has thickened slightly.
• If desired, cut each involtino in half, then stand the halves on end on the plate. Garnish with tender stems of baby arugula, if desired. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
• Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
• Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
• Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.

Steps:

• Heat grill to medium, around 160C. Lie the radicchio on a baking sheet and season. Whisk the oil and vinegar together, then drizzle over the radicchio. Grill for 5-8 mins, turning regularly - you want the veg to be softened and cooked through, but not too charred.
• Serve on a large platter, topped with a scattering of thyme leaves and the fontina. Drizzle with a little more olive oil and balsamic vinegar, season, then serve.

Steps:

• Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat. Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium. Transfer to platter. Brush radicchio lightly with some of sauce. Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.
• Divide radicchio and veal chops between plates. Spoon sauce over and serve.

Steps:

• Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
• Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
• Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

Steps:

• Preheat oven to 400 degrees.
• Cut chicken breast into 8 strips (it's ok if they are not all the same size), lay flat on cutting board or surface. Sprinkle with parsley, salt, and pepper.
• Sprinkle a thin layer of cheese and a red pepper slice (you can break up this slice into 2 or 3 smaller pieces if necessary to make it roll more easily inside the chicken).
• Roll chicken, then wrap each roll in a slice of bacon. Use a toothpick to hold in place, or just place the roll seam side down in a broiler pan.
• Bake rolls for 30-35 minutes, or until chicken is completely cooked through.
• Broil 6 inches from heat for 5 minutes or until bacon is crisp (if you used toothpicks to secure, remove just before broiling; otherwise, the wood will blacken).
• For bed of spinach (while rolls are baking):.
• Preheat skillet over medium-high heat. Add 1 teaspoon of olive oil and clove of garlic to the pan.
• Wilt the spinach in skillet, then add the wine to deglaze and combine with greens.
• Serve by placing 2 rolls per plate on a bed of greens.
• Note: Rachael's recipe had her frying the rolls, so that is an option as well. She put a thin layer of olive oil in a skillet and fried the rolls until golden on all sides and crisp; about 5 or 6 minutes. I personally found baking the rolls to be slightly healthier and just as tasty.