2 cups fresh wild mushrooms, finely diced, sautéed, about 4 oz.
1/2 cup pine nuts, toasted, about 2-1/2 oz.
salt and pepper, to taste
6 oz. julienne-cut carrots (3 x 1/4 x 1/4-inch), blanched
6 oz. roasted red pepper strips
1/2 cup olive oil, divided
1 cup dry marsala, about 8 oz.
1/4 cup minced shallots, about 1-1/2 oz.
2 qt. veal stock
1/2 cup heavy cream, about 4 oz.
3 cups fresh wild mushrooms, thinly sliced, about 6 oz.
2 tbsp. minced fresh garlic
2 tbsp. minced shallots, about 3/4 oz.
1/4 cup All-purpose flour
Open veal pieces. Make lengthwise cuts in thicker muscles and press gently so that veal is of uniform thickness and lies flat. Pound veal to 3/4-inch thickness.
For Stuffing: Combine spinach, mozzarella and Parmesan cheeses, mushrooms and pine nuts; mix well. Season with salt and pepper. Spread spinach mixture over veal, dividing evenly. Top evenly with carrots and red peppers, arranging strips lengthwise on the veal. Starting at one long side of each veal piece, roll up and tie securely.
Brown veal roulades on all sides in 1/4 cup oil in sauté pan. Sprinkle with salt and pepper. Place on rack in roasting pan. Roast in 350°F oven 1-1/4 to 1-1/2 hours to medium (160°F) doneness. Let stand before carving.
For Sauce: Combine Marsala and 1/4 cup shallots in saucepan; reduce by half. Add veal stock; reduce by half. Add cream; reduce for 5 minutes or until desired consistency. Strain reduction.
Meanwhile, sauté mushrooms, garlic and 2 tablespoons shallots in 1/4 cup oil until tender. Stir in flour; cook 2 minutes. Stir in reduction; bring to a boil. Boil 2 minutes. Season with salt and pepper. Keep warm.
For wild mushrooms, use cremini, shiitake or oyster mushrooms.
2nd Place Winner 1999 "Veal. Eat smart. Eat well." Culinary Student Recipe Contest Anthony Tharp-Sinnes, Florida Culinary Institute