Chard And Mushroom Stuffed Breast Of Veal Recipes

STUFFED BREAST OF VEAL WITH SAUSAGE, MUSHROOMS AND SWISS CHARD

Steps:

• 1 Handful of any Herbs you like Mixed: I used Rosemary, Sage, Basil, and Parsley that I had growing in the garden. About 1 Tbs Dried of each would work too. Use your taste buds. Blanch Porchini mushrooms and reserve liquid. Melt butter in big a$$ black non stick frying pan until butter just browns. Add shallots and garlic and cook, stirring constantly until till caramelized. Add ground pork and Pancetta and cook. Brown till almost done. Add mushrooms and swiss chard and cook till wilted. Add ½ of the herb mixture. Add 1 cup white wine Cook 2 minutes. Cool. Add pine nuts, bread crumbs, and egg. Mix well. Pound Veal till loved. I used one bone-in (3lbs), and one de-boned to roll up. The de-boned bones will make a nice stew later, so you can actually have 2 meals out of one breast. Just ask the butcher to de-bone it for you, and he might throw in some string for free. Line cavity of pouch, or layer on top of boneless veal, the Asiago cheese. Stuff with stuffing or pour stuffing on top of boneless veal. Roll up and secure with string. Add reserved herbs on top. Brown rolled up roast in frying pan with rest of reserved mushroom juice and another ½ cup white wine. Brown till juices almost disappear. Move both roasts to roasting pan. Add beef broth to pan and scrape till reconstituted. Pour over roasts. Add bay leaves to juice in pan with browned veal. Cover with enough aluminum foil with vent. Cook in 350 degree oven for 1 hour. Baste often. Remove foil and cook for an additional hour or until done Basting all the while. Add more broth or water or wine if pan drippings dry out. (throw in some baked potatoes to make an easy meal). Remove roasts from pan and put on plate. Make gravy: Mix 3/4cup water to 3 heaping Tbl flour in measuring cup. Mix well (like you're making scrambled eggs), then stir flour mixture into (top of stove pan drippings), stirring constantly until smooth, under high heat till boiling. Boil and stir 3 minutes. And roasts, pour gravy on top, and serve.

PROVENçAL VEAL BREAST STUFFED WITH SWISS CHARD

Steps:

• Make the filling: In a large skillet, heat 4 tablespoons of the olive oil over medium heat. Add diced onions, season with salt and pepper and sauté until softened. Mix in the chopped garlic, thyme and rosemary. A few handfuls at a time, stir in the chard and, using tongs to toss, cook with the onion mixture until all the greens are soft, about 10 minutes. Turn off the heat and use a slotted spoon to transfer chard mixture to a large bowl. Stir in tomatoes, egg and matzo pieces, mixing well. You will have at least 5 cups cooked filling.
• Heat oven to 375 degrees. Lay the meat flat on a clean work surface, season the top with salt and pepper and spread a thin layer of the filling (about half) evenly over the surface of the meat, leaving a 1-inch border. Reserve and refrigerate the remaining stuffing. Tightly roll the meat and secure it with kitchen twine, making a knot every 1 1/2 inches and tucking the meat in to enclose the ends. Season the outside of the roll with salt and pepper.
• Add the remaining olive oil to the skillet, turn the heat to medium-high and brown the stuffed veal on all sides. Transfer to a large roasting pan with a lid. (If your skillet isn't large enough, brown veal directly in the roasting pan, laid over 2 burners of your stovetop.) To the pan where you browned the meat, add wine and simmer for about a minute, scraping up any browned bits from the bottom of the pan. Spoon liquid over the meat. Scatter the carrots, large onion pieces and whole garlic cloves around the veal, place the bones, and pour in about 8 cups of water or enough to come halfway up the meat.
• Reduce oven to 325 degrees and cook, covered, 2 1/2 hours, basting every 20 minutes or so, until veal is cooked through and tender, 165 degrees on a meat thermometer.
• Remove the meat from the pan, set aside to cool, then refrigerate overnight. Strain the sauce, reserving the carrots and discarding the bones and the onions. Refrigerate sauce and carrots.
• The next day (or when ready to serve), remove and discard the fat from the sauce and simmer sauce in a small pot until reduced by 1/3. Season with salt and pepper. Using a long sharp knife, slice the veal into 1-inch portions. (Pull out kitchen twine as necessary). Carefully transfer slices to a large ovenproof serving dish or roasting pan, scatter the reserved stuffing around the veal and pour the braising liquid and carrots over the top. (You can refrigerate the whole dish at this point, to be reheated just before serving, or proceed to reheat the meat now.)
• Just before serving, reheat in a 350-degree oven, covered with foil, about 20 minutes or until heated through. Serve in individual portions or on a platter, with a little chard stuffing and carrots on top of each slice for color, and drizzled with some of the braising liquid.

CHARD AND MUSHROOM-STUFFED BREAST OF VEAL

Steps:

• For Stuffing:
• Place dried porcini in a 2-cup measuring cup. Add boiling water to cover. Let soak for 30 minutes.
• Using a slotted spoon, transfer mushrooms to a work surface. Reserve soaking liquid. Chop mushrooms; reserve.
• Cook the chard in a large pot of boiling salted water for 5 minutes. Transfer to a large bowl of ice water to cool. Drain; squeeze out liquid.
• Heat oil in a large skillet over medium heat. Add leeks, onions, garlic, and a pinch each of salt and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add chopped crimini mushrooms, sage, and half of chopped porcini. Cook, uncovered and stirring occasionally, until crimini are soft, about 5 minutes.
• Place bread cubes in a large bowl. Add mushroom mixture with any liquid from pan and chard; stir to combine. Stir in Parmesan; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill stuffing, remaining porcini, and soaking liquid. Add eggs and mix well to moisten bread, adding some of reserved porcini soaking liquid to moisten if necessary (leave any sediment behind).
• For Roast:
• Preheat oven to 325°F. Combine 6 teapoons paprika, 2 tablespoons salt, 4 teaspoons sage, 4 teaspoons pepper, and cardamom in a small bowl. Place veal breasts on a work surface and pound thickest part of veal with a meat mallet into even thickness. Rub spice mix all over. Spread 1 1/2 cups stuffing over each, leaving a 1" border on all sides. (Place remaining stuffing in a small baking dish; bake with veal during last 30 minutes of roasting). Roll veal into cylinders and tie crosswise with kitchen twine at 1" intervals.
• Heat oil in a heavy pot large enough to hold both veal breasts over medium-high heat. Add veal to pot and cook until browned on all sides, 5-7 minutes. Transfer veal to a large plate.
• Add remaining reserved porcini from stuffing, leeks, carrots, celery, and onion to pot. Add remaining 2 teaspoons paprika and 1 teaspoon sage; season with salt and pepper and stir to coat. Add wine, broth, and any remaining porcini soaking liquid. Boil for 2 minutes. Add veal. (Liquid should come halfway up sides of veal; add more broth if necessary).
• Cover, transfer to oven, and cook, basting and rotating veal every hour, until very tender, 2 1/2-3 hours, depending on thickness of veal. Transfer veal breasts to a carving board; tent loosely with foil.
• Meanwhile, spoon fat from surface of sauce. Strain sauce into a saucepan. Transfer vegetables to a blender; purée until smooth, adding some sauce as necessary. Add 2 cups puréed vegetables to sauce in pan. Simmer over medium-high heat until reduced to 4 cups, 8-10 minutes. Season to taste with salt and pepper. Set aside 3 cups for veal and reserve the remaining 1 cup sauce for another use.
• Slice veal into 3/4"-1"-thick slices and serve with sauce.