Veal Breast With Spinach Stuffing Food

STUFFED BRAISED VEAL BREAST

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.
• Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out.
• Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool.
• Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve.
• Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine.
• Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve.
• Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.
• Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half.
• Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.
• Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour.
• Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.
• Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct.
• Slice the veal into medallions and serve with the braising liquid and onions.
• Wine Pairing Suggestion: Gavi

STUFFED BREAST OF VEAL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

PAN-ROASTED VEAL STUFFED WITH SPINACH

Steps:

• Remove any large, thick stems from the spinach and rinse the leaves in cold water. Put the spinach in a pot with just the water that clings to the leaves and sprinkle with salt. Cover and cook over medium-high heat until all the spinach is wilted. Drain in a colander and press with a large spoon to remove as much water as possible.
• Lay the veal flat and trim the excess fat (do not remove all of it, or the roast will be too dry when done). Spread the spinach over the veal and add the garlic cloves evenly spaced apart. Roll up the veal jelly-roll fashion and tie it securely with kitchen twine.
• Put the butter and vegetable oil in a heavy braising pan that will hold the veal comfortably and place it over high heat. When the oil and butter are hot, put in the veal and brown it well on all sides. Season with salt and pepper, then add the wine. Allow the wine to bubble for 1 to 2 minutes to evaporate the alcohol and use a wooden spoon to loosen the tasty bits stuck to the bottom of the pan. Add the tomatoes. When they begin to bubble, lower the heat so that the contents of the pan cook at a gentle but steady simmer. Cover the pan with the lid slightly askew and cook until the meat is tender when pierced with a fork, about 1 1/2 to 2 hours. Turn the meat from time to time and add a little water to the pan if all the liquid evaporates before the veal is done.
• When ready to serve, cut the veal in slices about 1/2 inch thick and remove the twine. If the sauce in the pan needs to be reduced, raise the heat and cook until it is thick enough to coat a spoon. Arrange the veal slices on a platter and pour the hot sauce over them. Serve at once.

VEAL BREAST WITH SPINACH STUFFING

Steps:

• Sprinkle the veal breast inside and out with salt and pepper to taste
• Chop together on a flat, heavy surface the half teaspoon dried thyme, half a bay leaf and one teaspoon chopped garlic. Set aside.
• Heat one tablespoon of the olive oil in a skillet and add the finely chopped onion. Cook, stirring, until wilted and add the ground veal and pork. Cook, stirring and chopping down with the side of a heavy metal kitchen spoon to break up lumps in the meats. Add the garlic mixture and mushrooms and cook, stirring, about five minutes.
• Add the spinach and cook until wilted. Add the bread crumbs, ricotta cheese and egg. Add the nutmeg, salt and pepper to taste and pepper flakes. Stir to blend well. Let cool.
• Meanwhile, preheat the oven to 375 degrees.
• Open up the pocket of the breast. Fill the pocket with the mixture. Sew up the pocket all around with string to enclose the filling. Rub the bottom of a baking dish with the tablespoon of corn oil.
• Put the breast in the baking dish and rub it all over with the remaining one tablespoon of olive oil. Place the breast, bone side down, in the baking dish and place in the oven. Bake 30 minutes.
• Add the sliced carrots, celery and coarsely chopped onion. Continue baking 30 minutes.
• Meanwhile, tie the three sprigs of parsley, two sprigs of thyme and remaining bay leaf into a bundle. Add this to the veal.
• Add the tomatoes, wine and garlic clove. Cover the meat loosely with foil and continue baking about 30 minutes.
• Reduce the oven heat to 350 degrees. Remove the foil and baste well. Continue baking 30 minutes. The total baking time is two hours. Transfer the meat to a warm serving platter.
• When ready to serve, add the broth or water to the pan. Bring to the boil on top of the stove. Stir to dissolve the brown particles that cling to the bottom and sides of the pan. Discard the bundle of herbs amd garlic clove.
• Remove the string from the veal. Carve the veal and serve with the vegetables in sauce surrounding the roast.

STUFFED VEAL LOIN SERVED WITH FRESH SPINACH

Steps:

• Soak the mushroom in warm water for about 1 hour. Saute celery, carrot, onions, prosciutto and sage in butter over medium heat for about 4 minutes. Add cabbage and mushrooms and cook for 5 more minutes or until all the vegetables are tender. Add wine and let evaporate. Add raisins and a pinch of cinnamon. The stuffing should well cooked and with no liquid left. Clean the loin from the fat. Cut the loin in a half. With a butcher's knife make an incision lengthwise in the loin, that goes from one side to the other. Do the same with the other half. Stuff the loin with the cold stuffing, making sure to fill the loin evenly from one end to the other. Season the two pieces of loin with salt and pepper if you like. Wrap them in caul fat and butcher's twine. Saute the loin in butter or oil until golden brown and finish in a preheated 375 degree oven for about 20 minutes. The temperature of the meat should be 120 degrees. The stuffing should be slightly warm. Let the veal rest for 10 minutes in a warm place before serving. We serve the loin sliced with spinach, simply sauteed in butter and pine nuts.

STUFFED VEAL BREAST WITH SPINACH AND SUN-DRIED TOMATOES

Steps:

• Mix first 5 ingredients, 1 tablespoon marjoram, 1 tablespoon garlic, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and nutmeg in large bowl to blend.
• Preheat oven to 400°F. Place veal breast, pounded side up, on work surface. Sprinkle lightly with salt and pepper. Form ground veal mixture into 8-inch-long, 3 1/2-inch-wide loaf. Place loaf atop breast about 3 inches from 1 long side. Fold short sides of breast over stuffing. Fold long side nearest stuffing over. Roll up, enclosing stuffing. Tie in several places with twine. Fasten each short end with toothpicks. (Can be made 8 hours ahead. Wrap in plastic; chill.)
• Sprinkle veal with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over high heat. Add veal; sauté until brown on all sides, about 10 minutes. Transfer to large roasting pan. Add 1 tablespoon oil, onions, carrots and celery to skillet; sauté until golden, about 15 minutes. Transfer vegetables to pan with veal. Add wine, 2 cups stock, tomatoes with juices, 2 tablespoons marjoram and 1 1/2 tablespoons garlic to roasting pan.
• Roast veal until very tender, turning and basting with pan juices every 30 minutes and adding stock as needed to keep juices halfway up sides of veal, about 2 hours 30 minutes. Remove from oven. Transfer to platter; let stand 30 minutes. Remove twine. Slice veal. Transfer pan juices and vegetables to saucepan; rewarm. Season with salt and pepper. Spoon juices and vegetables around veal.

STUFFED BREAST OF VEAL

Steps:

• Preheat oven to 400°F.
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside.
• Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture.
• In a small bowl, combine paprika, onion powder, garlic powder, salt, and pepper. Sprinkle generously all over veal. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 2 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.