Veal Roulades With Pine Nuts And Pistachios Recipes

STUFFED VEAL ROULADE WITH CRABMEAT

Steps:

• Chill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble: Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll. Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer to a baking pan and finish in a 375-degree oven for approximately 15 to 18 minutes until cooked through.

VEAL ROULADES

Steps:

• Pound out the veal until it is an even thickness. Salt and pepper.
• Cut the vegetables into strips except for the spinach. Lay on the bottom third of the veal. Add as much of the spinach as you can.
• Roll up tightly starting on the small end. Secure with a toothpick. Sprinkle with the flour.
• Put the oil in a hot saute pan. Add the rolled up veal. Brown on all sides.
• Add the spaghetti sauce. Cook over medium low heat for about 25 minutes.
• Sprinkle with Parmesan cheese before serving.

VEAL PICCATA WITH CAPERS AND PINE NUTS

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to bowl using slotted spoon. Season veal with salt and pepper. Dredge in flour; shake off excess. Add 1 tablespoon butter to pan drippings in skillet and melt over medium-high heat. Add veal and sauté until just cooked through, about 1 minute per side. Divide veal between 2 plates; tent with foil to keep warm. Add wine to same skillet and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in remaining 3 tablespoons butter. Mix in pine nuts, capers, minced sage and bacon. Season with pepper. Spoon sauce over veal. Garnish with sage leaves if desired and serve.