SPINACH AND CHEESE VEAL ROLLATINI
Steps:
- Combine spinach, egg, cheese and 1/4 cup Sauce in medium bowl; set aside.
- Season cutlets, if desired, with salt and black pepper. Evenly top cutlets with spinach mixture leaving 1/4-inch edge; then roll up and secure with wooden toothpicks. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and brown veal. Add Sauce and reduce heat to medium and cook covered, stirring occasionally, 10 minutes or until veal is cooked. Serve, if desired, with hot cooked pasta or rice.
VEAL SCALOPPINI WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
- Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.
- Pour the sauce over the veal and serve with lemon wedges.
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 SCALLOPINI ROLLATINI A LA MARSALA AND MUSHROOMS
Steps:
- Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
- Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
- Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
- Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
- Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.
VEAL INVOLTINI
Categories Cheese Backyard BBQ Parmesan Meat Veal Grill/Barbecue Gourmet
Yield Makes 10 main-course servings
Number Of Ingredients 10
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.
GRILLED VEAL ROLLATINI
You don't need to go to Ferdinando's in Palermo to enjoy these savory rollatini. They're easy to assemble and cook in just a few minutes on the grill. For a lovely main course in summer, serve with a tossed green salad or a tomato-and-basil salad.
Yield makes 12 rollatini, serving 6
Number Of Ingredients 10
Steps:
- Drop the garlic slices into the olive oil, and let it infuse for 30 minutes to an hour.
- Pound the veal scallops into thin scaloppine: First, place each slice between sheets of wax paper and tenderize it, preferably with the toothed face of a meat mallet-don't tear through the meat. Flatten and spread the meat into a thin oval, roughly 8 inches long and 4 inches wide and 1/4 inch thick. The pieces will vary in size.
- To make the rollatini filling, toss together the bread crumbs, pecorino, oregano, chopped parsley, and 1/2 teaspoon salt in a bowl. Drizzle over it 4 tablespoons of the garlic-infused oil (discarding the slices), and keep tossing the crumbs until they're evenly moistened.
- Lay out the scaloppine and lightly salt the top surface. Sprinkle a tablespoon or a bit more of the bread crumbs over each scaloppine, covering the top almost to the edges. Starting at one of the narrow ends, roll up each of the scaloppine the long way, enclosing the crumbs. Stick a toothpick into the flap end of the meat all the way, and all the way through the roll, to hold it together.
- Brush the rolls with some of the remaining oil, set them on a platter, and sprinkle the remaining bread crumbs on top. Let the rollatini sit (so the flavors permeate the meat) for 20 minutes.
- Meanwhile, light your grill and heat the rack over a medium flame or bed of charcoal or wood coals (my favorite for flavor). Set the rollatini on the grill, and rotate them every 1 1/2 to 2 minutes, to keep them evenly moist as they cook. Occasionally brush or drizzle over them more garlic-infused oil. When they're grill-marked all around, after 7 minutes or so, check doneness by slicing into a roll. If the center is not warm, continue grilling slowly, lowering the flame or spreading out the coals as needed.
- Remove to a warm platter, brush the rollatini again with oil, and let them sit for a couple of minutes before serving.
VEAL ROLLS STUFFED WITH SPINACH AND GRUYèRE
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.
More about "veal rollatini recipes"
VEAL ROLLATINI WITH PEPPERS, CHEESE & BASIL IN TOMATO …
Web Dec 27, 2018 Pound your veal cutlets on both sides and season them with salt and pepper. Step 2: Assemble your rollatini by placing a basil leaf …
From eatingeuropean.com
5/5 (4)Total Time 45 minsCategory Main Course, Main DishCalories 667 per serving
From eatingeuropean.com
5/5 (4)Total Time 45 minsCategory Main Course, Main DishCalories 667 per serving
- Shred both of your Menorca Cheeses. Pound your veal cutlets on both sides and season them with salt and pepper.
- Assemble your rollatini by placing a basil leaf on the top of the cutlet, then adding a slice or two of roasted pepper and topping it with about a tablespoon of shredded, cured Menorca cheese.
- Start rolling your rollatini and either skewering them with a toothpick to keep them together or use kitchen twine to wrap them around.
- Dust your veal cutlets with Wondra flour on each side and heat up the cooking oil. Brown the cutlets in an ovenproof skillet (like a cast iron pan) on each side for about 5 minutes in total. Then take them out and set aside. Let them cool slightly and then remove the twine (at this point they will hold really well without the twine and you want to avoid doing it once they are submerged in the sauce).
SICILIAN VEAL INVOLTINI - MANGIA BEDDA
Web Oct 18, 2018 Broil the veal involtini: Lightly drizzle the skewered veal involtini with olive oil. Broil for 4-5 minutes per side until the breadcrumbs …
From mangiabedda.com
5/5 (2)Total Time 55 minsCategory Appetizer, Main CourseCalories 709 per serving
From mangiabedda.com
5/5 (2)Total Time 55 minsCategory Appetizer, Main CourseCalories 709 per serving
- Prepare the filling by combining in a medium sized bowl all of the filling ingredients (fresh breadcrumbs to pepper). Stir well to ensure all ingredients are coated in olive oil.
- Preheat oven to 400F. Pound each slice of veal with a mallet until thin. Try not to tear the meat. Cut each slice into 2 or 3 squares approximately 10 cm wide.
- Place about 2 tsp of filling at the centre of each veal square. Be sure to leave a thin border all around. Roll each square into a tight bundle, tuck in the ends and place seam side down.
VEAL ROLLATINI OF ALTAMURA - COOKING WITH NONNA
Web Nov 28, 2015 Place a slice of veal on the counter and lay on it a slice of pancetta and a slice of caciocavallo cheese. Add some garlic and …
From cookingwithnonna.com
Servings 4
From cookingwithnonna.com
Servings 4
EGGPLANT ROLLATINI - A NUTRITIOUS TAKE ON A CLASSIC ITALIAN …
Web Jul 15, 2021 Veal sauce Olive oil cooking spray 1 medium onion, chopped 2 large cloves garlic, minced 1 pound ground veal kosher salt, to taste ground black pepper, to taste 2 ½ cups marinara sauce, (I use this easy …
From thelifejolie.com
From thelifejolie.com
10 BEST STUFFED ROLLS OF VEAL RECIPES | YUMMLY
Web Apr 16, 2023 flour, butter, chicken stock, fresh thyme, oil, veal, carrots Stuffed Veal Eat Smarter dry white wine, butter, meat stock, cornstarch, celeriac, onions and 11 more Spinach & Cheese Veal Rollatini Bertolli …
From yummly.com
From yummly.com
ROLLATINI DI VITELLO RECIPE | VALENTINO - WEST COAST PRIME MEATS
Web Cut the veal in pieces 4 by 4 inches. Pound gently to even out the pieces. Season with salt and pepper. Mix together the mozzarella, prosciutto, parsley, sage and garlic with a …
From westcoastprimemeats.com
From westcoastprimemeats.com
VEAL ROLLATINI RECIPE | ITALIAN RECIPES IN ENGLISH
Web How to make Veal Rollatini METHOD: 1. Preheat oven to 375 degrees. 2. Combine mozarrella, prosciutto, parmagiano-reggiano and parsley in a bowl and mix well. 3. Place …
From kfoods.com
From kfoods.com
STUFFED VEAL ROLLS, SICILIAN STYLE | CIAO ITALIA
Web 1 large clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 thin slices veal cutlet (about 1 pound ), at least 3 inches wide and 4 inches long 1/2 pound …
From ciaoitalia.com
From ciaoitalia.com
VEAL INVOLTINI WITH PROSCIUTTO AND PARMESAN RECIPE | BON APPéTIT
Web Apr 11, 2010 Dredge rolls in flour; shake off excess. Heat oil in a large nonstick skillet over high heat. Add rolls; brown on all sides, about 3 minutes total. Transfer to a plate. Add …
From bonappetit.com
From bonappetit.com
VEAL ROLLATINI (SPEDINI) - RECIPE - COOKS.COM
Web Sep 21, 2011 Mix dry ingredients. In one dish put oil. Dip small pieces of veal into one side of veal put a little bread crumbs and shredded Mozzarella cheese then roll very small …
From cooks.com
From cooks.com
VEAL RECIPES
Web These 8 Ground Veal Recipes Show Off Veal at Its Most Lean and Tender Best. Veal Scallopini in a Sweet Red Pepper Sauce. 28 Ratings. Grandma's Old Italian Spaghetti …
From allrecipes.com
From allrecipes.com
SPINACH AND PROSCIUTTO STUFFED VEAL ROLLS | ITALIAN FOOD FOREVER
Web Aug 30, 2021 Preheat oven to 350 degrees F. In a frying pan, heat the remaining olive oil and heat over medium heat until lightly smoking. Brown the veal rolls on all sides, turning …
From italianfoodforever.com
From italianfoodforever.com
SPINACH AND CHEESE VEAL ROLLATINI – RECIPES NETWORK
Web Step 1. Combine spinach, egg, cheese and 1/4 cup Sauce in medium bowl; set aside. Step 2. Season cutlets, if desired, with salt and black pepper. Evenly top cutlets with spinach …
From recipenet.org
From recipenet.org
VEAL ROLLATINI WITH A MARSALA, DEMI-GLACE SAUCE
Web Jan 5, 2012 In the Pan. 14. To make the sauce, remove Rollatini from the pan and keep warm in the oven. 15. Add remaining ¼ cup of Marsala, the sage and demi-glace to the …
From theliteratechef.com
From theliteratechef.com
You'll also love