Veal Roast With Pancetta Recipes

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.

Steps:

• Cook the spinach in a covered 12-inch sauté pan over high heat for 5 minutes. Remove from the pan, rinse, chop, and squeeze dry. Melt 2 tablespoons of the butter in the same pan over medium heat and add the spinach and 1/3 cup of the Parmigiano; cook 5 minutes. Cool and drain off any liquid. In a medium bowl, beat the eggs with the remaining 1/3 cup of Parmigiano. Heat a 10-inch nonstick skillet over a medium flame, add the eggs, and cook until set on both sides, about 2 minutes per side, turning once. Remove this frittata to a plate. Place the veal on a cutting board, smooth side down. Top with the Pancetta, then with the frittata, cutting the frittata as needed to cover it, and finally with the sautéed spinach. Roll lengthwise into a bundle and tie with butcher's string. Heat the olive oil and the remaining 4 tablespoons of butter in a 12-inch sauté pan over a medium-high flame. Add the veal and sear until browned on all sides, about 10 minutes, turning to cook evenly. Add the wine and cook 5 minutes. Add the broth, salt, and pepper. Reduce the heat to medium-low, cover, and cook for 1 hour, or until the veal is firm but not dry and lets out a clear juice when pierced, adding broth as needed. Discard the string, slice thinly, and serve hot, with the pan juices. This recipe yields 6 servings. Preparation Tips: Stuff the veal up to 12 hours ahead and refrigerate.

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 350°F. 2 In a roasting pan, toss together the carrots, onions, olive oil, and salt and pepper to taste. 3 Sprinkle the veal with salt and pepper. Tuck the rosemary sprigs under the strings holding the roast. Uncoil the pancetta and drape the slices lengthwise or crosswise over the veal. Place the veal on top of the vegetables in the pan. 4 Roast the veal 1 1/2 hours, or until the internal temperature reaches 140°F when measured with an instant-read thermometer. Transfer the veal from the pan to a cutting board and the vegetables to a platter. Cover loosely with foil and let rest 15 minutes. 5 Add the broth to the pan. Cook, scraping the bottom of the pan with a wooden spoon. Boil for 1 minute. 6 Remove the strings and slice the veal. Transfer the slices to a platter, add the vegetables, and pour the juice over all. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.