Estonian Stuffed Veal Roll Recipes

ESTONIAN STUFFED VEAL ROLL

Steps:

• Preheat oven to 350°F.
• Stuffing:.
• Combine ground meats in a large mixing bowl then add bread crumbs, onions, water, eggs, 1 Tbsp salt and 1 tsp pepper.
• Mix until all ingredients are very well combined )your hands work well for this); then vigorously knead mixture for 3-5 minutes.
• Spread the veal skin-side down flat on work surface; using a small, sharp knife, make small cuts in the thickest areas of the meat to make it lie even flatter. Cover with plastic wrap or a towel.
• With the side of a cleaver or meat mallet, pound meat to a fairly uniform thickness.
• Remove cover and sprinkle veal liberally with salt and pepper.
• Spread 1/2 the stuffing on the veal, leaving a 2" border of veal exposed all around the sides.
• Lay hard-boiled eggs in a row down the length of stuffing & spread remaining stuffing in a layer over them.
• Bring one long side of the veal over the filling to the middle and tuck-in the two ends. Bring the other side over the filling to enclose it very well.Tie up with string. tie rolled veal crosswise at 2" intervals, then with more cord tie it lengthwise.
• Place the rolled veal seam-side down in a shallow roasting pan large enough to hold it.
• Pour in 1 1/2 cup chicken stock and roast for 2 hours basting occasionally with the pan juices.
• When meat is golden brown carefully transfer it to a serving platter; remove & discard cords.
• Bring juices remaining in pan to a boil over high-heat. If most of liquid has cooked away add remaining 1/2 cup chicken broth to pan.
• Scrape into it any bits that may be sticking to bottom and sides of pan. Remove from heat then stir 1/2 cup sour cream into sauce 1 Tbsp at a time. Season to taste.
• Slice veal roll crosswise into 1" rounds and arrange slightly overlapping down center of a large preheated platter. Moisten them with a few Tbsp sauce and serve remaining sauce separately.

SPIEDINI (STUFFED VEAL ROLLS)

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.

STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE

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.