PROSCIUTTO BUNDLES
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 5m
Yield 25 bundles
Number Of Ingredients 3
Steps:
- Cut each slice of prosciutto into 2 to 3 strips. Slice each fig in half, and spread a teaspoon of goat cheese onto the cut half of each of the figs.
- Place the piece of fig cheese side down onto the center of a strip of prosciutto ham. Then roll the fig up in the prosciutto to make it into a parcel.
- Place the fig parcels onto a clean plate and serve.
VEAL BUNDLES STUFFED WITH MOZZARELLA, PARMESAN AND PROSCIUTTO
There is a reason for visiting my mother on a Sunday. Apart from the good family get together, these delightful treats are worth the visit. The Italian name for these bundles is involtini. I hope you enjoy them as much as I do!
Provided by Pietro
Categories Veal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound the veal until thin.
- Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan.
- Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper.
- Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string.
- Roll the bundles in the flour and shake off excess.
- Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides.
- Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens.
- Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle.
Nutrition Facts : Calories 186.6, Fat 14, SaturatedFat 5.2, Cholesterol 24.4, Sodium 261.6, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 8.1
VEAL ROLLS STUFFED WITH PROSCIUTTO AND CHEESE
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.
VEAL ASPARAGUS BUNDLES
Salty prosciutto, nutty Asiago cheese and succulent veal scalloppine come together to make this appetizer wonderful for outdoor entertaining.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 24 appetizers
Number Of Ingredients 6
Steps:
- Arrange 1 slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
- Sprinkle with 2 tablespoons of the Asiago cheese and sprinkle with one-quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal arranging 6 small sage leaves in between the prosciutto and veal, secure with 6 toothpicks at regular intervals.
- Repeat process with remaining pieces of veal and ingredients. Heat grill to medium; grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
- Let sit for 5 minutes. Slice each roll into 6 pieces.
Nutrition Facts : Calories 33.2, Fat 1.4, SaturatedFat 0.6, Cholesterol 15.5, Sodium 16.8, Carbohydrate 1.5, Fiber 0.6, Sugar 0.1, Protein 4
VEAL BURGERS STUFFED WITH MOZZARELLA CHEESE
Categories Sandwich Beef Cheese Mushroom Mustard Quick & Easy Mozzarella Ground Beef Veal Fall Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Mix cheese and green onions in medium bowl. Gently mix ground veal, Worcestershire sauce, salt and pepper in large bowl. Divide veal mixture into 4 equal portions. Divide 1 portion in half; form two 1/8-inch-thick patties. Place 1/4 cup cheese mixture atop 1 patty; top with second patty. Seal at edges to enclose cheese mixture. Repeat with remaining 3 portions.
- Mix mayonnaise, mustard, lemon peel and sage in small bowl. (Patties and mayonnaise mixture can be made 2 hours ahead. Cover separately and refrigerate.) Preheat oven to 400°F. Place mushrooms on rimmed baking sheet. Combine 4 tablespoons oil and garlic. Brush over both sides of mushrooms. Sprinkle with salt and pepper. Roast mushrooms until tender, turning once, about 20 minutes.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add burgers and cook until cheese melts, about 5 minutes per side.
- Spread mayonnaise mixture over buns. Place burgers on bottom halves. Top with mushrooms, then with bun tops.
VEAL MOZZARELLA
Wafer thin melt-in-your-mouth veal cutlets smothered in a decadent buttery sherry sauce. Excellent for dinner parties. I serve this with a salad tossed with raspberry vinaigrette and goat cheese crumbles, greens sauteed in garlic and olive oil, Italian bread, and plenty of white wine! Go all out - you can also serve this over angel hair pasta.
Provided by Patti Weiss
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together the 1 cup flour, salt and white pepper in a shallow dish. Set aside. Heat olive oil in a large skillet over medium-high heat. Coat veal medallions with the flour mixture and shake off the excess. Fry for about 1 minute on each side, just to brown but not cook through.
- Arrange the veal in a 9x13 inch baking dish. Sprinkle the mozzarella cheese over the top. Clean out the pan from the veal, and melt butter with 1/2 cup of sherry over low heat. In a small bowl, mix the 3 tablespoons flour with 3 tablespoons sherry, and whisk into the pan. Continue whisking over low heat until the mixture is thickened. Season with salt and pepper to taste. Pour the sherry sauce over the veal and cheese.
- Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and gooey. Sauce will be runny. Soak it up with Italian bread!
Nutrition Facts : Calories 672.9 calories, Carbohydrate 25.4 g, Cholesterol 190.3 mg, Fat 43.3 g, Fiber 0.7 g, Protein 41.8 g, SaturatedFat 21.1 g, Sodium 1194.9 mg, Sugar 1.1 g
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