Stuffed Veal Rolls With Pan Roasted Garlic And Dressed Up Mixed Greens Recipes

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STUFFED ROLLS OF VEAL



Stuffed Rolls of Veal image

Categories     Bread     Side     Bake     Veal

Yield makes 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 cloves garlic, peeled
1/2 cup fine, dry bread crumbs
1 tablespoon chopped fresh Italian parsley
Salt
Freshly ground black pepper
12 thin slices veal (1 1/2 pounds)
6 ounces provola (young provolone), fresh mozzarella, or Fontina, cut into 1/4 × 1 1/2-inch sticks
3 plum tomatoes, peeled and seeded (see page 9), cut into 1/4 -inch strips
Thin lemon slices, optional

Steps:

  • Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.
  • Toss the bread crumbs with half the infused oil and the parsley. Season to taste with salt and pepper.
  • Place two of the veal slices between two sheets of plastic wrap and, with the smooth side of a heavy meat mallet, pound each slice of veal into a rough rectangular shape about 1/4 inch thick. Don't pound the veal too thin, or there is a possibility that the filling will leak during cooking. Repeat with the remaining veal. Divide the cheese and tomatoes evenly among the slices of veal, placing them along the center of one of the longer edges. Sprinkle half the seasoned bread crumbs over the tomatoes and cheese and drizzle on half the remaining infused oil. Roll the scallopine around the filling into compact rolls. Secure the flap with two toothpicks to keep the rolls intact while they cook.
  • Preheat the oven to 425° F. Lightly brush a baking pan into which the veal rolls fit comfortably with some of the remaining infused oil. Arrange the veal side by side and seam side down in the prepared dish. Scatter the remaining bread crumbs in an even layer over the veal and drizzle on the remaining infused oil. Bake until the bread crumbs are golden brown and the cheese in the filling is melted, about 20 minutes. Serve as is or with a slice of lemon.

SPIEDINI (STUFFED VEAL ROLLS)



Spiedini (Stuffed Veal Rolls) image

Make and share this Spiedini (Stuffed Veal Rolls) recipe from Food.com.

Provided by cookiecutter _

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs veal cutlets
salt and pepper
8 ounces fresh mozzarella cheese
3 tablespoons flat leaf parsley, chopped
2 garlic cloves, minced
3 tablespoons olive oil
3/4 cup plain breadcrumbs

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.

Nutrition Facts : Calories 391.8, Fat 23.6, SaturatedFat 9.2, Cholesterol 122.8, Sodium 430.1, Carbohydrate 11, Fiber 0.7, Sugar 1.2, Protein 32.2

STUFFED VEAL ROLLS WITH PAN-ROASTED GARLIC AND DRESSED-UP MIXED GREENS



Stuffed Veal Rolls with Pan-Roasted Garlic and Dressed-Up Mixed Greens image

Yield 4 servings

Number Of Ingredients 17

6 garlic cloves, 4 crushed, 2 chopped
Extra-virgin olive oil (EVOO), for liberal drizzling
2 hard-boiled eggs, chopped (see page 90)
1/2 cup fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
8 pieces (1 1/2 to 1 1/3 pounds) veal shoulder scallopini
8 slices prosciutto di Parma
1/3 pound Italian fontina, sliced
Toothpicks
3 tablespoons butter
1 tablespoon tomato paste
2 tablespoons fresh thyme, chopped
1/2 medium yellow onion, chopped
3/4 cup chicken stock or broth
1 heaping tablespoon Dijon mustard
3 tablespoons white wine vinegar
1 sack mixed greens (about 6 cups)

Steps:

  • In a small saucepot combine the 4 crushed cloves of garlic with enough EVOO to cover them halfway, about 1/2 cup. Place the pot over the lowest possible heat setting of your cooktop. Gently cook the garlic for 10 minutes, frequently turning it in the oil to ensure even browning. Once the garlic is golden brown all over, turn the heat off and allow it to cool in the EVOO.
  • While the garlic is roasting, prepare the stuffed veal rolls. Combine the chopped hard-boiled eggs, the chopped parsley, and 2 crushed cloves of garlic in a bowl and season with a little salt and pepper. Taste and adjust the seasoning. This is your last chance to make sure the filling is up to par. Reserve the filling.
  • Lay the 8 pieces of scallopini out on the cutting board without overlapping any of the pieces. Season them with a little salt and pepper. Lay 1 slice of prosciutto on top of each scallopini. If necessary, fold the prosciutto so that it fits the veal without overhang. Add a thin slice of fontina cheese on top of the prosciutto. Place about 1 tablespoon of the egg-parsley mixture on the lower half of each scallopini. Starting at the point closest to you, roll each portion away from you into a cigar shape. Secure each veal roll with one or two toothpicks.
  • Heat a large skillet on high heat with 2 tablespoons of the EVOO and 2 tablespoons of the butter. Once the pan is hot and the butter is no longer foaming, add the 8 veal rolls. Brown on all sides, 3 to 4 minutes. Move the veal rolls over a little, clearing a spot in the skillet to add the remaining chopped garlic, the tomato paste, thyme, and onion. Continue to cook for 1 minute. Add the chicken stock and continue to cook for 3 to 4 minutes.
  • While the stuffed veal rolls are cooking, finish preparing the panroasted garlic dressing. In a blender combine the Dijon mustard and the white wine vinegar. Fish the golden brown garlic cloves from the oil and add to the blender. Blend on high for about 30 seconds. While the motor is still running, in a very slow and steady stream, add 3 to 4 tablespoons of the garlic cooking oil. Save the leftover garlic oil in the refrigerator. It will coagulate, but it will melt back down after a few minutes at room temp. The garlic oil is great for anything from marinades to sautéing greens.
  • Dress the mixed greens with the roasted garlic dressing. To finish the stuffed veal rolls, turn the heat off and remove the veal rolls from the skillet to a platter. Finish the sauce with 1 tablespoon of butter, swirling it into the sauce until it is completely melted. Remove the toothpicks from the veal and pour the sauce over the veal. Serve with the salad.

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