Veal Stuffed With A Mosaic Of Vegetables 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 VEAL BRASCIOLA WITH SPAETZLE AND FRIZZLED BEETS AND CARROTS

Steps:

• Pound the veal cutlets until they are thin enough to roll. Divide the farmer's cheese between the 3 veal cutlets and spread a thin layer on top of each piece of meat. Add the raisins, pine nuts and an olive tappanade on top of the cheese, then roll each cutlet into a log. Tie each log with butcher's twine, and then set aside.
• Heat olive oil in a medium sized pan and saute the veal logs over medium heat until they are cooked throughout and browned on all sides.
• Serve with Spaetzle and Frizzled Beets and Carrots. Place the spaetzle in a mound on the center of the plate. Halve the stuffed veal logs by slicing them on the bias. Prop up the pieces on either side of the spaetzle. Garnish with frizzled beets and carrots. Finish with fresh rosemary sprigs and some sauteed beet greens.
• Form a mound of flour in a large bowl and make a well in the center. Incorporate the eggs, 1 at a time, in the well and slowly mix together with the flour. Add milk as you stir the flour batter together. Slowly integrate the rosemary and lemon zest. Continue to stir until a thickened batter forms.
• Push the batter through a fine mesh strainer into a medium sized pot of boiling chicken stock. The spaetzle is done when the pieces float to the top of the stock. Use a slotted spoon to remove the cooked spaetzle. Melt butter in a large skillet, add garlic and spaetzle, then set aside.
• Heat vegetable oil in a medium sized pan and fry the vegetables until they are crispy. Place the cooked vegetables on a paper towel to drain any excess oil. Sprinkle with salt, to taste.

STUFFED BREAST OF VEAL

Steps:

• Have the butcher trim the breast of excess fat, cut a pocket into it and crack the large, flat chine bone to which the ribs are attached to make carving easier.
• Heat the fat in a large skillet. Add the onions and saute slowly until they are soft but not brown. Stir in the matzoh meal, apples, parsley, salt and pepper. Mix well. Add enough water to make the mixture moist, so it holds together without being gummy. You should have about four cups of stuffing. Remove from the heat and allow to cool.
• Just before cooking, stuff the pocket of the veal with the stuffing and skewer the opening closed.
• Preheat oven to 350 degrees.
• Scatter the sliced onions, garlic and carrots in the bottom of a large roasting pan. Place the stuffed breast of veal on top and rub it with salt and pepper. Add enough water to the pan to cover the vegetables but not the roast. Cover the pan with aluminum foil, place in the oven and roast for two hours. Uncover the roast and roast for another hour or so, until the top is crisp and brown.
• Transfer the roast to a large carving board.
• With a slotted spoon remove the vegetables from the roasting pan and place them in a sieve suspended over a bowl. Skim as much fat as possible from the juices remaining in the roasting pan. Press the vegetables through the sieve and stir them back into the juices in the roasting pan. Place over medium high heat and cook, stirring and scraping the pan to loosen any particles clinging to the roasting pan. Taste the sauce for seasoning.
• Slice the roast into portions, cutting down between the ribs. Arrange the slices, each with a rib and stuffing, on a serving platter. Pass the sauce on the side. To serve a half portion, cut the slice of meat and stuffing away from the bone and divide it in half.

MATZO-STUFFED BREAST OF VEAL

Steps:

• Make stuffing:
• Cook onions, carrots, and celery in oil in a wide 3 1/2- to 5-quart heavy pot over moderate heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
• While vegetables are cooking, put matzos in a colander and run under hot water until softened.
• Remove pot from heat and transfer half of vegetables to a bowl. Cool vegetables in bowl 5 minutes, then stir in matzos, parsley, egg, salt, and pepper.
• Prepare veal while stuffing cools:
• Preheat oven to 350°F.
• Trim as much excess fat as possible from veal. Cut a large pocket in veal breast: Beginning at center of thickest side, insert a large knife horizontally and cut into center of veal as evenly as possible, leaving a 1-inch border on 3 sides.
• Purée onion, garlic, oil, paprika, salt, and pepper in a food processor or blender. Put veal breast on a cutting board and rub inside of pocket with 2 tablespoons purée. Fill pocket loosely with matzo stuffing, leaving a 1-inch border on cut side. Sew pocket closed with carpet needle and kitchen string.
• Pat veal dry and rub both sides with remaining purée. Put thyme sprigs over vegetables remaining in pot, then top with veal. Add water and bring to a boil.
• Cover pot with lid and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Transfer veal with a wide metal spatula to a clean cutting board and let stand, loosely covered with foil, 30 minutes.
• Discard thyme sprigs and skim any fat from sauce. Discard string, then cut veal across the grain into 1-inch-thick slices and serve with sauce.

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.

VEAL STUFFED WITH A MOSAIC OF VEGETABLES

Steps:

• To prepare the veal: Cut the strings or netting if the roast is tied (as it usually is), and lay out the meat in a slab. Trim off excess fat on both sides and any membranes or silver skin that cover the muscles. Turn the slab so the inside (where bones have been removed) faces up-it will be a rough rectangle of uneven thickness. The next step, butterflying, will enlarge and even out the slab to a nearly square sheet of meat of even thinness.
• With a long, sharp knife, slice into the thickest part of the meat, cutting from the middle of the slab toward the edge almost all the way through-then open up the flap you've created, like opening a book. Pound the butterflied section of meat to even it out. In the same way, butterfly portions of meat on other parts of the slab to spread and thin the veal, pounding each section after you slice and unfold it. Butterfly small mounds of thick muscle where necessary to thin it, or-if a hole opens in the sheet-butterfly an adjacent portion of meat and use the flap to cover the hole. Continue the gradual butterflying until the veal is about 16 inches on the long sides and about 12 inches on the short edges-roughly square and about 1/2 inch thick. Cover the veal with plastic wrap while you prepare the stuffing frittata.
• Pour the olive oil into the skillet, and set over medium-high heat. Toss in the sliced onions and carrot matchsticks; stir and cook for a couple of minutes, until sizzling, then toss in the zucchini and red-pepper strips. Sprinkle on 1/2 teaspoon of salt and several grinds of black pepper, and cook, stirring and tossing, for 5 minutes, until the vegetables are lightly caramelized but still al dente. Scatter in the peas and the spinach leaves, turning them over with the other vegetables until they start to wilt and release their liquid. Continue to cook the vegetables, stirring frequently, until the excess water in the pan has evaporated.
• Meanwhile, beat the raw eggs with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, then whisk in the grated cheese and milk. When the spinach is cooked and dry, pour the egg mixture into the skillet. Cook, turning and scrambling the eggs with the vegetables, until the curds are set but still a bit wet and glistening. Remove the pan from the heat, and let cool briefly.
• Uncover the flattened veal sheet, and season the top with the remaining 1/2 teaspoon of salt. Spread the vegetable frittata in an even mound the length of the veal, leaving several inches of the meat uncovered on both long sides, and an inch or so on the ends, to form flaps. Arrange the frittata so the vegetable sticks are distributed evenly and somewhat aligned lengthwise to give a mosaic effect when you slice the cooked roll. Set the hard-boiled eggs in a line nestled in the vegetable frittata. Again, for the prettiest cross-section, align the eggs end to end. (If you can't fit in all the hard-cooked eggs, enjoy any extras in another dish!)
• Fold one long flap of the veal over the filling, then the other, enclosing the eggs in a long oval. Starting at one end, tie the veal closed with loops of twine, spaced about 3 inches apart: use one long piece of twine to form a connected series of loops, or make several tight loops, to secure the roll all along its length. Tuck the open ends of the veal against the roll, and tie another length of twine lengthwise around it, so it is completely closed.
• Spread out the cheesecloth, set the meat on one of the short edges, and roll it up tightly in the cloth. Twist the cloth on each end of the roll-like a candy wrapper, tightening it up against the meat-and secure the twisted ends with twine. (If there's lots of excess cheesecloth on the ends, cut it off.) Finally, tie three or four tight loops around the cloth-wrapped roll along its length, further compacting and securing it.
• To poach the veal: Drop the chunks of onion, carrot, and celery, the bay leaves, and the 1/3 cup salt in the big saucepan, and set the tied roll on top. Pour in enough cold water to submerge the meat completely, cover the pot, and heat the poaching liquid to a gentle boil. Adjust the heat to maintain a steady, gentle bubbling, and let the veal cook, tightly covered, for 2 hours. The meat should remain completely covered while it cooks gently. Rotate the roll carefully in the pot once or twice, add water if necessary, and adjust the heat as needed.
• Turn off the heat after 2 hours, and lift the roll out of the poaching liquid (use tongs to grasp the twisted ends). Let the water drain off, then set the veal on a wide sheet pan or cutting board on an even surface. Place another sheet pan on top of the meat, and weight it down with your big saucepan (you can discard the poaching liquid first) or heavy cans or other objects. Center the weights atop the veal roll so it is evenly compacted.
• Keep the veal pressed for an hour or longer, until it cools to room temperature. Remove the weights, and pour off any liquid that has collected in the pan. Cut off the outer twine, and carefully unwrap the cheesecloth from around the meat; snip the inner loops of twine and remove it all. Transfer the veal to a cutting board, taking care to keep it intact.
• When you're ready to serve, slice the veal crosswise with a sharp knife, first cutting off one of the meaty end pieces (tomorrow's treat!), until you expose the colorful mosaic of stuffing. Slice as many pieces of cima as you'll serve-I like them about 2/3 inch thick-and arrange them overlapping on a platter. Or present individual portions, a slice or two on each plate, with spoonfuls of Salsa Verde alongside. Have bowls or goblets of Salsa Verde at the table, too.