BAKED VEAL INVOLTINI WITH GRILLED RADICCHIO
Make and share this Baked Veal Involtini With Grilled Radicchio recipe from Food.com.
Provided by threeovens
Categories Veal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 805.6, Fat 60.3, SaturatedFat 16.9, Cholesterol 137.1, Sodium 477.8, Carbohydrate 16.3, Fiber 5.6, Sugar 7.3, Protein 51
CARAMELIZED ROOT VEGETABLES & MELT IN YOUR MOUTH VEAL
Make and share this Caramelized Root Vegetables & Melt in Your Mouth Veal recipe from Food.com.
Provided by Baby Kato
Categories Veal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees.
- Sprinkle flour over meat and rub to coat well.
- Season with salt and pepper.
- Pour olive oil in large pan on medium high heat and brown veal well on all sides.
- Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
- Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
- Pour over veal roast.
- Sprinkle rosemary and thyme over roast.
- Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
- Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
- Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
- Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
- After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
- Cover roast and return to oven for another 30- 45 minutes.
- Let veal rest, covered with tin foil for 10 minutes.
- Remove the vegetables.
- Reduce sauce and reserve.
- Slice veal and add to platter with vegetables.
- Drizzle with sauce and enjoy.
Nutrition Facts : Calories 718.6, Fat 24.3, SaturatedFat 8.9, Cholesterol 282.9, Sodium 792.3, Carbohydrate 35.8, Fiber 5.8, Sugar 18.6, Protein 76.2
VEAL ROASTED WITH SHALLOTS, FENNEL AND VIN SANTO
Categories Wine Vegetable Roast Dinner Meat Veal Fennel Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to plate.
- Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes.
- Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.
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