Veal Rolls With Pecorino And Balsamic Vinegar Recipes

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SICILIAN VEAL INVOLTINI



Sicilian Veal Involtini image

Sicilian veal involtini, also known as braciole Messinese are delicious rolled bundles of veal filled with seasoned breadcrumbs and cheese. They are skewered and grilled to create the perfectly portioned meat main course!

Provided by Nadia Fazio

Categories     Appetizer     Main Course

Time 55m

Number Of Ingredients 9

550 grams veal cutlets (8 cutlets (or scaloppine))
1½ cup bread crumbs (unseasoned)
5 tbsps. Parmigiano cheese (grated (or Pecorino Romano))
¼ cup fresh parsley (chopped)
1 clove garlic (finely minced)
¼ tsp salt
black pepper (to taste)
1/2 cup olive oil (plus extra for brushing and drizzling on the involtini)
100 grams caciocavallo cheese (cut into cubes or sticks)

Steps:

  • Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.

Nutrition Facts : Calories 709 kcal, Carbohydrate 31 g, Protein 47 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 140 mg, Sodium 984 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving

VEAL WITH TOMATOES AND BALSAMIC VINEGAR



Veal With Tomatoes And Balsamic Vinegar image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 2h

Yield Six servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 pounds veal for stew (see note)
3/4 cup finely chopped onion
1 cup, approximately, veal or beef stock
4 tablespoons balsamic vinegar
1 1/2 cups finely chopped ripe plum tomatoes
1 1/2 teaspoons fresh rosemary leaves, plus fresh sprigs for garnish
Salt and freshly ground pepper to taste

Steps:

  • Heat 1 tablespoon of the oil in a heavy flameproof casserole. Add the veal in batches and lightly brown over high heat, taking care not to crowd the meat in the pan. As the pieces are browned, remove them and place in a bowl.
  • Add the remaining olive oil and the onion to the casserole, lower the heat and lightly brown the onion. Stir in 2/3 cup of the stock, 3 tablespoons of the vinegar and 1/2 cup of the tomatoes. Add 1 teaspoon of the rosemary leaves.
  • Return the veal to the casserole along with any juices. Cover and simmer until the meat is tender, 1 to 1 1/2 hours. If necessary, add a little more stock during the cooking. The stew can be prepared up to this point 2 days ahead and refrigerated, or frozen for later use.
  • Up to 2 hours before serving, reheat the stew. Stir in the remaining chopped tomatoes and balsamic vinegar and, if necessary, some additional stock. The stew should be quite moist. Add the remaining rosemary leaves, bring to a simmer and season to taste with salt and pepper. Simmer for 10 minutes, then remove from the heat and set aside, covered, until ready to serve. Just before serving, bring the stew to a simmer again, then transfer it to a serving dish and garnish with the fresh rosemary sprigs.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 4 grams

VEAL ROLLS



Veal Rolls image

Provided by Bryan Miller

Categories     dinner, main course

Time 35m

Number Of Ingredients 11

1/4 pound ground veal
1/2 cup chopped prosciutto
1/2 medium onion, chopped
1/2 cup of parsley, chopped
4 cloves of garlic, chopped
Salt and pepper
8 portions veal cutlets, well pounded (no more than 1/4 inch thick and about 3 by 5 inches)
3 tablespoons oil
4 tablespoons butter
2 cups chicken broth
1 cup white wine

Steps:

  • Mix prosciutto, ground veal, onion, parsley, garlic, salt and pepper.
  • "Staff" cutlets by rolling them around the proscuitto and veal mixture and tie with a string.
  • Brown the veal rolls in butter and oil over high heat. Turn until browned all around.
  • Add chicken broth and wine to pan. Reduce heat to medium and let simmer, covered, about 20 minutes. Remove string. Serve with mustard, mayonnaise.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 465 milligrams, Sugar 1 gram, TransFat 0 grams

VEAL ROLLS WITH PECORINO AND BALSAMIC VINEGAR



Veal Rolls with Pecorino and Balsamic Vinegar image

Categories     Beef     Cheese     Pork     Sauté     Low Carb     Spring     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 10

3/4 cup grated pecorino Romano cheese (about 2 ounces)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons drained capers, chopped
1 large garlic clove, minced
8 1/4-inch-thick veal scallops (each about 5x4 inches)
8 1/8-inch-thick slices cooked ham (each about 5x4 inches)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup dry white wine
2 tablespoons balsamic vinegar

Steps:

  • Combine pecorino Romano, rosemary, capers and garlic in small bowl. Season with salt and pepper.
  • Place veal scallops in single layer on work surface. Sprinkle with salt and pepper. Place 1 ham slice atop each veal slice. Sprinkle cheese mixture atop ham, dividing equally. Fold in long sides, covering 1/2 inch of filling on each side. Starting at 1 short end, roll up as for jelly roll. Fasten with toothpicks.
  • Melt butter with oil in heavy large skillet over medium-high heat. Add veal rolls; sauté until brown on all sides, about 4 minutes. Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 1/2 minutes. Transfer veal to platter. Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute. Season sauce to taste with salt and pepper. Remove toothpicks from veal. Pour sauce over veal and serve.

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