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Piedmontese-Style Stuffed Veal

Rackmultipart18925-0

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INGREDIENTS

2/3 cup finely chopped Spanish onions
3.0 cups of Goat Cheese Croquettes Magnifying_glass
1/3 cup chopped shallots
3.0 cups of Salsa Verde Magnifying_glass
2 tsp. minced garlic
2 tbsp. olive oil
4 cups rough chopped assorted wild mushrooms, about 3/4 lb.
salt and pepper, as needed
3/4 lb. ground veal (IMPS/NAMP 396)
1/2 cup shredded mozzarella
1/2 cup shredded provolone
2 tbsp. grated parmesan
1 tbsp. chopped fresh Italian parsley
2 tsp. chopped fresh oregano
1/2 cup milk
1 ea. lightly beaten egg
6 lb. veal loin, short tenderloin (IMPS/NAMP 347)
15 ea. baby beets
vegetable oil, for frying
paprika, as needed

INSTRUCTIONS

  1. 1
    For stuffed Veal: Sauté onions, shallots and garlic in oil 2 to 3 minutes or until starting to brown. Add mushrooms; cook 5 to 6 minutes or until tender. Season with salt and pepper; cool.
  2. 2
    Combine ground beef, ground veal, cheeses, parsley, oregano, salt and pepper in large bowl. Add cooled mushroom mixture, milk and egg; mix lightly.
  3. 3
    Butterfly veal tenderloin lengthwise. Spoon ground meat filling down 1/2 of veal, leaving 1/2-inch border. Fold over other 1/2 of veal; tie with string in several places to close.
  4. 4
    Place on rack in large roasting pan. Roast in 400°F oven 70 to 80 minutes to medium (160°F) doneness for veal and 165°F for stuffing. Let rest 5 to 10 minutes before carving.
  5. 5
    Peel beets, leaving 1/2-inch of green tops intact. Cut into quarters. Cook in boiling salted water until tender; drain. Set aside.
  6. 6
    Carve veal into 1/2-inch thick slices. Place 4 slices slightly overlapping in center of plate.
  7. 7
    Deep-fry 3 cheese croquettes 2 to 3 minutes or until golden brown. Sauté 5 beet quarters in olive oil 3 to 4 minutes or until hot; season with salt and pepper.
  8. 8
    Alternate croquettes and beet quarters around perimeter of plate. Drizzle 1/3 cup salsa verde across veal, making sure some hits the plate on each side. Garnish plate rim with paprika.

notes

Biaggi's, Chef Peter Schonman

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cuisines European, North & South American
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