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Asiago Stuffed Veal Roll

Asiago Stuffed Veal Roll

Stuffing
8 ounces spinach leaves, stems removed
10 cloves garlic, unpeeled
1 tablespoon extra virgin olive oil
1/2 cup fresh bread crumbs
1 ounce Asiago, grated (1/4 cup)
3 tablespoons capers, drained
1 teaspoon oregano
1 teaspoon freshly ground black pepper, to taste

Veal
8 veal scaloppine, each 1/4 to 1/2 inch thick (2 pounds total)
1 1/2 teaspoons Seasoning Salt (page xxx) or salt and freshly ground black pepper, to taste
Kitchen twine
1/4 cup olive oil
3 cups Tomato Sauce
6 sprigs fresh basil, for garnish

Wash and dry the spinach leaves. Place in a large skillet, add 1 tablespoon water, cover, and bring to a boil over high heat. Reduce the heat and steam for 3 minutes. Remove from the heat and remove the cover. Set aside to cool.

Preheat the oven to 350º F.

Place the garlic in a small ovenproof dish and drizzle with the olive oil. Cover with aluminum foil. Place in the oven and roast for 20 minutes, or until soft. Remove from oven, uncover and set aside to cool.

Lay the scallopine on a flat surface covered with waxed paper or plastic wrap, cover with a sheet of waxed paper or plastic wrap. Pound the pieces to a thickness of 1/4 inch. Place the scallopine on a clean sheet of plastic wrap, with the grain all going the same way, so that they slightly overlap each other. Arrange the slices to achieve a final size of about 16 by 12 inches with the long side facing you. Sprinkle the meat with 1/2 teaspoon of the seasoning salt. Open the spinach leaves gently and place on top of the meat, completely covering it. Top the spinach with bread crumbs and cheese, distributing evenly. Sprinkle the capers, oregano, and pepper on top.

Remove the garlic from the oil and squeeze it out of its skin. Smash and flatten with the flat side of a knife. Distribute on top.

Roll the meat fairly tightly, starting with the long bottom edge, to enclose all of the stuffing. Push things back into the roll that pop out and do not worry about any small separations on the interior. Place the long roll on a cutting board and cut in half using a sharp knife, so that you have 2 rolls about 8 by 3 inches. Tie each roll with cotton kitchen twine at 1 inch intervals going around the meat. Tie lengthwise to contain the filling. Rub the veal with the remaining 1 teaspoon seasoning salt. (The meat may be prepared to this point and refrigerated. If this is done, increase cooking time by 15 minutes.)

Preheat the oven to 350º F.

Heat the olive oil in a 12 inch skillet over medium-high heat. Add the veal rolls and sear on all sides, turning as necessary using tongs. Place the veal in a baking dish about 13 x 9 inches. Pour the sauce around and over the veal. Place it in the oven and roast for 45 minutes, or until golden brown and the meat registers 155º F. on a meat thermometer. Remove from the oven and set aside, loosely covered with foil for 15 minutes.

To serve, slice the rolls into 1 inch slices. Place 2 slices on a serving plate and spoon sauce over edge of the slices. Garnish with basil. Pass the remaining sauce.

Serves 6

Copyright © 2000 by Paula Lambert, The Cheese Lover's Cookbook and Guide, all rights reserved
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