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 Rolls with Anchovy Fillets and Mozzarella | Main | Sauteed Breaded Veal Chops - Milanese Style »

Veal Roll with Spinach and Prosciutto Stuffing

For this post, I have the best of everything. The right cut of veal and my two best friends in town to help me eat it!

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The recipe starts with a piece of top round veal. I didn’t have a flat piece so I butterflied it and then pounded it until it was the right shape. The stuffing begins with chopped prosciutto sautéed with onion in butter and oil. Then spinach is cooked down, squeezed dry, and then chopped fine. This is then added to the prosciutto and onion mixture and cooked for a short time. This mixture is then spread over the top of the veal and then rolled up. I secured the roll with oven safe silicone rubber bands. I find them to be a good alternative to tying with kitchen twine. The roll is then browned in butter and oil until it is brown on all sides. Wine is added to the pan and then the roll is cooked for an hour and a half. The roll is taken out and then cream added to the pan and cooked down.

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This dish was a hit. I served it with tagliatelle noodles topped with the Butter and Rosemary Sauce recipe from earlier in the book. It complemented the veal nicely. My friends are really good cooks, so I was glad to hear them both asking for the recipe after they practically licked their plates clean. We served it with a 2008 Santa Christina Toscana wine and enjoyed a meal filled with lots of laughter and joy. There is nothing better on a nice autumn afternoon, then to have a house filled with good friends and good food.

Comments (4)

Your presentation photo is beautiful, Beth. The most important place in the house is the dinner table. How wonderful to have your friends at table with you.

That is beautiful, Beth. The veal looks delicious and the platter is gorgeous! Everything looks so pleasing on Italian ceramics!

This looks and sounds wonderful Beth! How nice to share such a beautiful meal with friends.

Marcella Hazan:

Isn't it wonderful, Beth, the things you can do with veal? No other meat and no fish can equal it for its flavorful response to so many different treatments. Nothing is a better representative of the satisfactions of Italian cooking. You are a careful cook, Beth, and your friends are very lucky.

Beth responds-Thank you for the compliment. This journey has made me a more careful cook. I find myself thinking through my actions much more than before. Michael has decided that this recipe is his new favorite. He has asked for it weekly!

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This page contains a single entry from the blog posted on October 24, 2010 8:00 AM.

The previous post in this blog was Veal Rolls with Anchovy Fillets and Mozzarella.

The next post in this blog is Sauteed Breaded Veal Chops - Milanese Style .

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