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.

« Messicani - Stuffed Veal Rolls with Ham, Parmesan, Nutmeg and White Wine | Main | Veal Rolls with Anchovy Fillets and Mozzarella »

Veal Rolls with Pancetta and Parmesean

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This was a very interesting recipe for me. I had never cooked veal before!
I first had to pound out the pieces to a proper thinness. Marcella wants the pieces to be about 5 inches by 4 inches and after cutting each piece in half they were pretty close.
Here are the before and after photos of the veal pounding process:

Before:

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after:

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Each piece is covered with a thin slice of pancetta and grated parmesan cheese:

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And then rolled up:

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They are browned “deeply” in a combination of oil and butter:

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Then the pan is deglazed with wine and tomatoes are added, to make a fantastic sauce.

We absolutely LOVED the result! I reminded me of veal rolls I ate at Osteria Orto dei Mori, in Venice, which were one of my favorite things I ate on that whole trip.

Not having cooked veal (or any beef, for that matter) I was really surprised at how rich the sauce was with the simple addition of a little butter and the ingredients remaining in the pan (fond, wine, tomatoes).

Would I ever make this again? YES! It’s a beautiful special occasion dish.

Comments (5)

At the risk of offending Marcella -- do you think this would work with turkey cutlets? Or pork loin? I know it wouldn't be the same, but I suspect the flavors and technique would translate nicely.

Jan, this looks great! I liked your before and after photos as well.

As you might know, Victor (Marcella's husband) doesn't enjoy fowl; however, her son Giuliano says it possibly could be done with pork.

Deborah responds:
Thanks, Lael, for posting on our blog! Yes, I was also thinking that pork might be a good substitute meat in this dish. Of course, there isn't much that DOESN'T taste great when pork is the protein, is there?

jgk:

I think it could work with turkey "scallopine" but the flavor from the veal is much more intense, I'm sure. Pork? I just might try it.

Marcella Hazan:

A lovely job, Jan. Even an Italian cook might use turkey, if she is on a tight budget, but at a serious loss of flavor. Good, natural pork, not the dessicated super lean common supermarket variety, would be a better choice than veal. I have even substituted pork for veal in such recipes as vitello tonnato. Some restaurants even do it without telling you.

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This page contains a single entry from the blog posted on October 22, 2010 6:49 AM.

The previous post in this blog was Messicani - Stuffed Veal Rolls with Ham, Parmesan, Nutmeg and White Wine.

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