About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Veal Scaloppine in Parchment with Asparagus and Fontina Cheese | Main | Veal Rolls with Pancetta and Parmesean »

Messicani - Stuffed Veal Rolls with Ham, Parmesan, Nutmeg and White Wine

Wow!

Okay, I had a feeling about this one. I mean, come on, veal, ham, pork, parmegiano reggiano cheeese, bread, wine - seriously - what's not to like?

Chris sat at the table, took one look and said, "I think this will be a make again." Make again - that's the best rating at our house, because I try so many different recipes, they have to say, "Make again" in order to ever have a chance of seeing it again.

Chris took a bite and said, "Oh, yeah, definitely make again. Like tomorrow." Well, not tomorrow, but soon and Marcella, don't read this, but I may even try these with turkey (shhh).

So now that we got the result out of the way, let's back up for a moment. Originally, I wanted to make the veal roast garlic, rosemary, and white wine, another dish for which I'm subbing. But when I went to the meat counter out Whole Foods, they didn't have any veal shoulder - they'd been ordering it for a week, but none had shown up. They did have the "veal scaloppine" though so I bought a pound's worth remembering I also had this dish to do.

I was a little nervous about not slicing my own scaloppine, following Marcella's directions, but I think these worked great. They still seemed a bit thick to me, so I "pounded" them, using her directions for really pressing and stretching (who knew you weren't supposed to pound? not me.).

I also grabbed my food processor to chop up the bread (actually the hollowed out center of a Portuguese roll because the Italian bakery was out of bread by the time I got there), and then I used it again to finely chop the ham. I did not use it however to "grate" my parmegiano, instead doing that by hand with my box grater. I don't know about you all, but I don't like to use my food processor for "grating" parmegiano. I find whenever I did use it, the cheese never melted properly, attaining a very funny consistency.

Stuffed Veal Rolls
Veal rolls with a dollop of stuffing on top

Once the scaloppine were pounded and the stuffing mixed, I spread it on each, and rolled, not too tightly though. The first one I rolled tightly but I found the stuffing squeezed out the sides, so the other three, I did loosely. I pushed toothpicks through two rolls, but the other two were larger, so I got out wood skewers (the kind you barbecue with), and used those to fasten the rolls, then I snipped their ends so they would fit in the pan.

Stuffed Veal rolls

Dredge, brown, and simmer and that's it.

Stuffed Veal Rolls

Stuffed Veal Rolls

Oh, my sauce was a little thin at the end, so I boiled it down as Marcella suggested (probably could have gone another minute or so - probably did three or so).

Stuffed Veal Rolls

It was all delicious and actually not too taxing for a weeknight meal. I started as Chris left to take Sammi to swim practice and dinner was ready about five minutes after he returned. And as Chris said, we'll definitely be making this one again.

Stuffed Veal Rolls

Comments (3)

Wow. I can see why you had a "feeling" about this one. What a great looking dish. You could serve this to anyone you really wanted to impress.
Funny -- "Make again." I might have to steal that line.

Kim, it looks wonderful. Great job!

Marcella Hazan:

I thought I had posted here, but it hasn't come up yet. On this second go round, I'd like to mention that the word "messicani" delivers a strong emotional tug for me. Messicani was my mother's word for this dish, with which she had a wizard's touch. I don't know that I have ever been able to equal her. Or it may simply be nostalgia.

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This page contains a single entry from the blog posted on October 21, 2010 6:00 AM.

The previous post in this blog was Veal Scaloppine in Parchment with Asparagus and Fontina Cheese.

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