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ISO: ISO 1- Charlie, you once posted Rolled STuffed Breast of veal from Marcella Hazan...
- Thread starter elaine
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Elaine, is this what you're looking for? Sorry, I don't have time to clean it up.
Charlie: Here's my favorite REC: Rolled Stuffed Breast of Veal from Marcella Hazan...
Posted: Dec 27, 2003 3:20 PM
Rolled Stuffed Breast Of Veal Recipe By :Classic Italian Cookbook Serving Size : 4 Preparation Time smileys/smile3.gif:00 4 1/2 pounds breast of veal -- with bones(up to 5#) or about 1 3/4-pound boned salt freshly ground pepper -- about 4 twists of the mill (up to 6) 1/4 pound pancetta 2 cloves garlic -- peeled 1/2 teaspoon dried rosemary leaves 2 1/2 tablespoons butter 1 tablespoon vegetable oil 1 cup dry white wine -- approximately 1. Remove the bones from the veal, then lay the boned meat flat. Sprinkle lightly with salt, add pepper, cover with a layer of sliced pancetta, place on it the two garlic cloves spaced apart, and sprinkle the rosemary leaves over all. Roll the meat up tightly, jelly-roll fashion, and fasten securely with string. 2. Heat the butter and oil over medium heat in a heavy-bottomed casserole just lg. enough to contain the veal. When the butter foam subsides, add the meat and brown well on all sides. Season lightly with salt, add enough wine to come one-third of the way up the side of the meat, and turn the heat up to high. Let the wine boil briskly for about 10 secs, turning the meat in it, then turn the heat down to med. low and set the cover on, slightly askew. Cook until tender when pierced by a fork, about 1-3/4 to 2 hrs. Turn and baste the meat from time to time. If it is sticking, add a couple of tbls.of warm water. 3. Transfer the veal to a carving board. Allow it to settle for a minute or two and then cut into slices 3/8 in. thick. (As you slice, look for the garlic cloves and remove them.) Arrange the slices on a warm platter. 4. Tilt the casserole and remove all but 2 or 3 tbls of fat. Add 2 tbls of water, turn the heat on to high, and while the water evaporates scrape up and loosen any cooking residue stuck to the pan. Pour over the sliced veal and serve immediately.
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Charlie: Here's my favorite REC: Rolled Stuffed Breast of Veal from Marcella Hazan...
Posted: Dec 27, 2003 3:20 PM
Rolled Stuffed Breast Of Veal Recipe By :Classic Italian Cookbook Serving Size : 4 Preparation Time smileys/smile3.gif:00 4 1/2 pounds breast of veal -- with bones(up to 5#) or about 1 3/4-pound boned salt freshly ground pepper -- about 4 twists of the mill (up to 6) 1/4 pound pancetta 2 cloves garlic -- peeled 1/2 teaspoon dried rosemary leaves 2 1/2 tablespoons butter 1 tablespoon vegetable oil 1 cup dry white wine -- approximately 1. Remove the bones from the veal, then lay the boned meat flat. Sprinkle lightly with salt, add pepper, cover with a layer of sliced pancetta, place on it the two garlic cloves spaced apart, and sprinkle the rosemary leaves over all. Roll the meat up tightly, jelly-roll fashion, and fasten securely with string. 2. Heat the butter and oil over medium heat in a heavy-bottomed casserole just lg. enough to contain the veal. When the butter foam subsides, add the meat and brown well on all sides. Season lightly with salt, add enough wine to come one-third of the way up the side of the meat, and turn the heat up to high. Let the wine boil briskly for about 10 secs, turning the meat in it, then turn the heat down to med. low and set the cover on, slightly askew. Cook until tender when pierced by a fork, about 1-3/4 to 2 hrs. Turn and baste the meat from time to time. If it is sticking, add a couple of tbls.of warm water. 3. Transfer the veal to a carving board. Allow it to settle for a minute or two and then cut into slices 3/8 in. thick. (As you slice, look for the garlic cloves and remove them.) Arrange the slices on a warm platter. 4. Tilt the casserole and remove all but 2 or 3 tbls of fat. Add 2 tbls of water, turn the heat on to high, and while the water evaporates scrape up and loosen any cooking residue stuck to the pan. Pour over the sliced veal and serve immediately.
http://boards.epicurious.com/thread.jspa?messageID=511167
Here it is elaine--REC: Rolled Stuffed Breast Of Veal...
Rolled Stuffed Breast Of Veal
Recipe By :Marchella Hazan
4 1/2 pounds breast of veal -- with bones (up to 5#) or about 1 3/4 pounds boned
salt
freshly ground pepper -- about 4 twists of the mill
1/4 pound pancetta
2 garlic cloves -- peeled
1/2 teaspoon dried rosemary
2 1/2 tablespoons butter
1 tablespoon vegetable oil
1 cup dry white wine -- approximately
Remove the bones from the veal, then lay the boned meat flat. Sprinkle lightly with salt, add pepper, cover with a layer of sliced pancetta, place on it the two garlic cloves spaced apart, and sprinkle the rosemary leaves over all. Roll the meat up tightly, jelly-roll fashion, and fasten securely with string.
Heat the butter and oil over medium heat in a heavy-bottomed casserole just lg. enough to contain the veal. When the butter foam subsides, add the meat and brown well on all sides. Season lightly with salt, add enough wine to come one-third of the way up the side of the meat, and turn the heat up to high. Let the wine boil briskly for about 10 secs, turning the meat in it, then turn the heat down to med. low and set the cover on, slightly askew. Cook until tender when pierced by a fork, about 1-3/4 to 2 hrs. Turn and baste the meat from time to time. If it is sticking, add a couple of tbls.of warm water.
Transfer the veal to a carving board. Allow it to settle for a minute or two and then cut into slices 3/8 in. thick. (As you slice, look for the garlic cloves and remove them.) Arrange the slices on a warm platter.
Tilt the casserole and remove all but 2 or 3 tbls of fat. Add 2 tbls of water, turn the heat on to high, and while the water evaporates scrape up and loosen any cooking residue stuck to the pan. Pour over the sliced veal and serve immediately.
Source:
"Classic Italian Cookbook"
NOTES : If pancetta is not available, prosciutto or cooked ham are acceptable, although not equally satisfactory, substitutes.
Rolled Stuffed Breast Of Veal
Recipe By :Marchella Hazan
4 1/2 pounds breast of veal -- with bones (up to 5#) or about 1 3/4 pounds boned
salt
freshly ground pepper -- about 4 twists of the mill
1/4 pound pancetta
2 garlic cloves -- peeled
1/2 teaspoon dried rosemary
2 1/2 tablespoons butter
1 tablespoon vegetable oil
1 cup dry white wine -- approximately
Remove the bones from the veal, then lay the boned meat flat. Sprinkle lightly with salt, add pepper, cover with a layer of sliced pancetta, place on it the two garlic cloves spaced apart, and sprinkle the rosemary leaves over all. Roll the meat up tightly, jelly-roll fashion, and fasten securely with string.
Heat the butter and oil over medium heat in a heavy-bottomed casserole just lg. enough to contain the veal. When the butter foam subsides, add the meat and brown well on all sides. Season lightly with salt, add enough wine to come one-third of the way up the side of the meat, and turn the heat up to high. Let the wine boil briskly for about 10 secs, turning the meat in it, then turn the heat down to med. low and set the cover on, slightly askew. Cook until tender when pierced by a fork, about 1-3/4 to 2 hrs. Turn and baste the meat from time to time. If it is sticking, add a couple of tbls.of warm water.
Transfer the veal to a carving board. Allow it to settle for a minute or two and then cut into slices 3/8 in. thick. (As you slice, look for the garlic cloves and remove them.) Arrange the slices on a warm platter.
Tilt the casserole and remove all but 2 or 3 tbls of fat. Add 2 tbls of water, turn the heat on to high, and while the water evaporates scrape up and loosen any cooking residue stuck to the pan. Pour over the sliced veal and serve immediately.
Source:
"Classic Italian Cookbook"
NOTES : If pancetta is not available, prosciutto or cooked ham are acceptable, although not equally satisfactory, substitutes.