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.

« Pan-Roasted Veal with Garlic, Rosemary and White Wine | Main | Pan Roasted Breast of Veal »

Rolled-Up Breast of Veal with Pancetta

Rolled%20Veal%20Breast%20Palma%201.jpg

I found I could order a veal breast at my local upscale grocery store, Jensens. It was boned and ready to go. We actually eat veal a couple times a month, but it is usually scalopini, veal cutlets, or a grilled veal chop. I have never made a veal roast before.
The other ingredients in this dish were thinly sliced pancetta, garlic, rosemary, salt and pepper, vegetable oil, butter, and white wine.

The veal breast is topped with pancetta, rosemary and garlic cloves, rolled up and tied.

Rolled%20Veal%20Breast%20Palma%202.jpg

The roast is then browned in oil and butter before white wine is added. It is then cooked slowly for 1 1/2-2 hours.

This was tender, juicy and delicious! The outside is caramelized beautifully. I would definitely make it again! All simple ingredients, and the kitchen smells DIVINE while it is cooking!

Rolled%20Veal%20Breast%20Palma%203.jpg

Rolled%20Veal%20Breast%20Palma%204.jpg

Comments (4)

Hmmm, I think I know what I want for dinner tonight!

Emily Hamblen:

Beautiful! My mouth is watering... :)

Oh wow - this makes dinner tonight look sad. SIGH

Marcella Hazan:

I was just thinking of you yesterday Palma, when we made pesto using your marvelous Italian pignoli. There is nothing like them here.

I am delighted that you found a source for the breast, that it turned out as it was meant to, and that you have added a dish to your repertory. Brava!

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