Veal Rolls With Anchovies Food

VEAL ROLLS WITH PANCETTA

Steps:

• Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.
• Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately.

VEAL ROLLS STUFFED WITH SPINACH AND GRUYèRE

Steps:

• Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
• Put oven rack in middle position and preheat oven to 425°F.
• Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
• Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.

VEAL ROLLS

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.

ROASTED VEAL CHOPS WITH LEMON ANCHOVY AIOLI

Steps:

• Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
• Preheat oven to 450.
• Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside.
• Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.

VEAL CHOPS WITH ANCHOVY SAUCE

Steps:

• Wipe the chops dry with paper towels. Dredge with flour.
• Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
• Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
• When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.

VEAL ROLLS WITH ANCHOVIES

Steps:

• 1 Place a piece of cheese and an anchovy at one short end of each piece of veal. Sprinkle with pepper. Roll up the veal slices and pin each one closed with a toothpick. 2 In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the rolls and cook until the veal feels firm to the touch and is nicely browned, about 10 minutes. Transfer the rolls to a serving dish and keep warm. 3 Turn the heat to high and add the wine to the skillet. Cook, scraping the pan, until the liquid is slightly thickened, about 2 minutes. Remove from the heat and swirl in the remaining 1 tablespoon butter and the parsley. Pour the sauce over the veal and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.