VEAL ROLLS WITH PANCETTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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 WITH HERBED FARMER CHEESE
Provided by Craig Claiborne
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place each piece of veal between 2 sheets of clear plastic wrap. Using a heavy flat-bottomed mallet, pound each piece of veal as thin as possible without breaking the fibers of the meat. Sprinkle the veal on both sides with salt and pepper. Spread each slice flat.
- Put the cheese in a mixing bowl and add salt, pepper, finely chopped basil, thyme, rosemary and oregano. Blend well.
- Spoon an equal portion of the cheese mixture onto each veal slice, placing it toward the bottom end of each slice but leaving a margin.
- Roll each slice tightly over and over itself to enclose the fillings. Dredge lightly in flour. Shake off excess. Set aside.
- Preheat the oven to 400 degrees.
- Meanwhile, pour the wine into a saucepan. Add the coarsely chopped basil leaves and stems and shallots. Bring to a boil and cook until reduced to 3 or 4 tablespoons. Strain the sauce into another saucepan.
- Bring the sauce to a boil and add the cold butter a few cubes at a time, stirring rapidly with the whisk. When smooth add the lemon juice. Set aside.
- Pour the oil into a skillet and when it is very hot add the veal rolls seam-side down. As they brown turn them until nicely browned all over. If the rolls seem not cooked through, place them on a heatproof dish and bake about 2 minutes. Do not overcook.
- Arrange 2 veal rolls on each of 4 warm serving plates. Garnish each with 1 basil leaf. Spoon a little of the sauce over each serving.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 41 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 18 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 1 gram
VEAL ROLLS WITH ANCHOVIES
Number Of Ingredients 7
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.
Nutrition Facts : Nutritional Facts Serves
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.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 465 milligrams, Sugar 1 gram, TransFat 0 grams
VEAL CHOPS WITH ANCHOVY SAUCE
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
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ITALIAN VEAL ROLLS - AUTHENTIC ITALIAN RECIPES
From pizzacappuccino.com
2.5/5 (2)Total Time 2 hrs 10 minsCategory DinnerCalories 233 per serving
- First, dedicate yourself to confit tomatoes: cut the datterini in half, transfer them to a baking sheet lined with parchment paper and sprinkle them with salt, sugar, extra virgin olive oil and dry oregano. Bake at 150 degrees for 1 hour
- Chop the olives, capers, mozzarella and marinated anchovy fillets. Collect them in a bowl and stir. Place a part of the filling on one end of each slice of veal carpaccio and roll it up, filling the sides of the cylinder that will have formed inward. Tie it all together with the kitchen string. Alternatively, you can stop them with toothpicks.
- Flour the rolls and brown them evenly in a saucepan with the oil and butter, turning them several times without piercing them.
- Pour the white wine, let it evaporate, then lower the heat and cook, adding the confit tomatoes towards the end.
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