Veal Involtini 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:

• 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.