Stuffed Veal Rolls With Iced Apple Wine Sauce Recipes

Steps:

• 1. Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.) Place prosciutto slices on top of each cutlet. Top each with mozzarella cheese. Roll up each cutlet and secure with wooden toothpicks. *These can be refrigerated up to 8 hours if you want to do this ahead of time for company. In large skillet, melt butter over med-high heat. Add veal rolls and cook, turning frequently to brown on all sides. Reduce heat to low. Cover skillet and cook 10 minutes or til veal is fork tender. Remove from heat. Transfer rolls to a serving platter, removing toothpicks. Cover with foil and place in warm oven to keep hot. In small bowl, mix flour, pepper and water to make a smooth paste. Add flour mixture to drippings in skillet. Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring. Add wine and simmer 1 minute longer. Remove veal rolls from oven, uncover, and pour sauce over veal rolls. Sprinkle with chopped parsley. Serve veal rolls with poppy seed noodles if desired. Poppy Seed Noodles: Cook an 8 oz. pkg. of egg noodles til done, drain. Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds. Veal and noodles make 4 servings. (2 rolls per person.)

Steps:

• Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
• Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
• Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
• Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
• Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
• Slide rolls off skewers and onto a warm serving platter. Serve immediately.

Steps:

• Preheat an oven to 425 degrees.
• In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic,
• 1 teaspoon salt and pepper. Mix well and as smooth as possible. Set aside. Make a pocket in the rack into which the stuffing will go by using a very sharp knife to make an incision in the center of the eye of the rack. Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side.
• Remove the knife and insert the handle of a wooden spoon. Work the spoon handle back and fourth to create a pocket or gap that runs from one end of the rack to the other.
• Place the stuffing into a pastry bag fitted with a plain tip. Insert the pastry bag in the pocket of veal and gently squeeze the bag. Using the wooden handle again push the stuffing down as far as it will go and work the stuffing down into the meat until it reaches the unopened end of the rack. Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely.
• When the rack is ready to cook rub it with the olive oil and season with salt and pepper.
• Place the rack into a roasting pan and cook for 30 minutes before turning the temperature down to 350 degrees and cook and additional 1 hour and 20 minutes. A meat probe should read 150 degrees before you remove it from the oven.
• Let rest for 20 minutes before carving.

Steps:

• Pound Scallopini thin between 2 sheets of wax paper.
• Top each with 2 slices of pancetta and cover with cheese.
• Sprinkle with sage, salt and pepper to taste.
• Roll each scallopini tightly, jelly roll style and secure with a tooth pick.
• In an oven proof skillet, heat half of the oil over high heat and brown rolls well on all sides. Sprinkle with salt and pepper and place skillet in 350 degree F over (180 degree C) for about 10 minutes or until a hint of pink remains.
• Meanwhile, in a small skillet, heat remaining oil over medium heat and cook shallot for about 2 minutes or until softened.
• Add wine and cranberries and bring to boil and reduce until almost all of the liquid evaporates. Add stock and return to boil. Simmer until reduced by half.
• Serve with veal rolls and garnish with fresh sage if desired.

Steps:

• Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside. Combine the prosciutto and pork in a mixing bowl. Melt 1 tablespoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well. Lay out the pieces of veal on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with salt and pepper. Dredge the rolls all over in flour and shake off any excess. Select a heavy skillet large enough to hold the rolls in 1layer without crowding them. Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls. Cook, turning occasionally, until the are nicely browned all over, 3 or 4 minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat for about 5 minutes. Remove the strings and serve the veal rolls with the sauce spooned over.

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.
• Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out.
• Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool.
• Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve.
• Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine.
• Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve.
• Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.
• Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half.
• Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.
• Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour.
• Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.
• Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct.
• Slice the veal into medallions and serve with the braising liquid and onions.
• Wine Pairing Suggestion: Gavi

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Steps:

• Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound 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. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
• Put oven rack in middle position and preheat oven to 425°F.
• Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
• Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.

Steps:

• Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
• Place prosciutto slices on top of each cutlet.
• Top each with mozzarella cheese.
• Roll up each cutlet and secure with wooden toothpicks.
• *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
• In large skillet. melt butter over med-high heat.
• Add veal rolls and cook, turning frequently to brown on all sides.
• Reduce heat to low.
• Cover skillet and cook 10 minutes or til veal is fork tender.
• Remove from heat.
• Transfer rolls to a serving platter, removing toothpicks.
• Cover with foil and place in warm oven to keep hot.
• In small bowl, mix flour, pepper and water to make a smooth paste.
• Add flour mixture to drippings in skillet.
• Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
• Add wine and simmer 1 minute longer.
• Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
• Sprinkle with chopped parsley.
• Serve veal rolls with poppy seed noodles if desired.
• Poppy Seed Noodles:.
• Cook an 8 oz. pkg. of egg noodles til done, drain.
• Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
• Veal and noodles make 4 servings.