Veal Rolls With Lemon And Mushrooms Recipe - Cooking Index
Veal Rolls With Lemon And Mushrooms Recipe - Cooking Index
| 1 lb | 454g / 16oz | Veal loin - cut into |
| Four 3/4" thick slices | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 6 tablespoons | 90ml | Extra-virgin olive oil - divided |
| 1/2 | Red onion - chopped 1/4" dice | |
| 4 | Garlic cloves - thinly sliced | |
| 1 tablespoon | 15ml | Fresh thyme |
| 1/2 lb | 227g / 8oz | Wild mushrooms - thinly sliced |
| (such as chanterelles, or crimini) | ||
| 4 tablespoons | 60ml | Pine nuts |
| 1/4 cup | 10g / 0.4oz | Chopped fresh marjoram leaves only |
| 1/2 cup | 73g / 2.6oz | Finely-chopped Italian parsley |
| 1/4 cup | 59ml | Freshly-grated pecorino |
| 2 | Eggs | |
| 1 cup | 237ml | Dry white wine |
| 1/4 cup | 59ml | Basic Tomato Sauce - (see recipe) |
| 2 | Lemons - zested and juiced |
Preheat oven to 425 degrees.
Using a meat mallet, pound the veal pieces until they are 1/8-inch thick. Season with the salt and pepper and set aside.
In a 12- to 14-inch saute pan, heat 4 tablespoons of the oil until just smoking. Add the onion, garlic and thyme and cook over medium heat until light golden brown. Add the mushrooms and cook until soft and liquid has cooked out, about 10 minutes. Remove to a bowl and allow to cool, saving the pan on the stove.
Add the pine nuts, marjoram, half of the parsley, pecorino and eggs and stir to mix well. Add the wine and Basic Tomato Sauce to pan, add the lemon juice and zest and stir to mix. Set aside.
Lay the 4 veal pieces out and divide the pine nut mixture among them. Roll and tie them individually and place in the pan with the sauce. Place the pan in the oven and bake 35 to 40 minutes. Remove, snip the strings off the veal pieces and place in the center of the platter. Finish the sauce with the remaining olive oil and parsley, spoon the sauce over the meat and serve.
This recipe yields 4 servings.
Description:
"{Involtini Di Vitello Al Limone}"
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A16) - from the TV FOOD NETWORK
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