| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Veal breast, deboned 2 lbs Veal Sausage Stuffing: 1/4 lb Italian sausage 1/2 cup cannelini beans cooked 1 tsp. chopped rosemary 2 whole garlic cloves 2 tsp. olive oil 4 basil leaves, whole Kosher salt Freshly ground black pepper Olive oil for cooking (1 oz.) All purpose flour for dredging Mirepoix of carrots and celery in 1" lengths 5 cloves garlic 1 cup white wine 1 cup veal stock 3/4 cup tomato concasse |
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Instructions:
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1. Make the stuffing my mixing the cooked Italian sausage with the chopped rosemary, olive oil, and cannelini beans. 2. Open up the veal breast and lay "skin" side down. Carve and pound lightly with a mallet to get a flat rectangle. Season with salt and pepper. Place the basil leaves on the veal, follow with the garlic cloves and then the filling from above. 3. Roll up jelly-roll style and tie it firmly with butcher's twine. Roll in flour. 4. In a heavy bottomed roasting pan, add olive oil to heated pan. Brown the veal on all sides and remove. Add the mirepoix. Brown the mirepoix and add the white wine to deglaze. Reduce wine by half. Add the veal stock and return the veal to the pan. Roast at 300°F for about 2 hours. 5. Remove veal and twine and let the veal rest for about 15 minutes before cutting. 6. Strain all the broth left in the pan through a collander into a saucepan and reduce until it coats a spoon. 7. Add diced tomatoes to the sauce to finish it. 8. Slice veal into 1/2" thick pieces and lay onto a platter or plates and ladle sauce over the top. |
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Related recipes:
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None |
2001-03-31