Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Veal Roast Florentine Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasVeal Roast Florentine Recipe - Cooking Index

Veal Roast Florentine

Cuisine: Italian
Type: Meat
Courses: Main Course
Serves: 1 people

Recipe Ingredients

4 lbs 1816g / 64ozBoneless breast of veal
1/4 teaspoon 1.3mlPepper
2 teaspoons 10mlPoultry seasoning
2 teaspoons 10mlBasil
1 1/2 teaspoons 7.5mlGarlic powder
20 oz 568gFrozen chopped spinach - drain
1 teaspoon 5mlSalt
2 cups 292g / 10ozMozzarella cheese - shredded
1   Red or yellow pepper - chopped
2 tablespoons 30mlOlive oil
13 3/4 oz 390gChicken broth
1/4 cup 59mlWhite wine; dry - or water
3 tablespoons 45mlCornstarch

Recipe Instructions

Directions -- season outside of meat with pepper,1/2 t ea poultry seasoning, basil and garlic powder; turn meat over. Combine spinach, salt, cheese, and red pepper with remaining 1 1/2 t ea poultry seasoning and basil, an 1 t garlic powder. Spread evenly over meat. Tightly roll up meat; tie with string at 1 in intervals. Heat oil in Dutch oven or heavy roasting pan; brown roast on all sides pour broth on top. Cover tightly; roast at 350for 1 1/2 hours or until 165f internal temp. Remove roast to carving board; keep warm. Strain liquid and skim fat.

Combine wine and cornstarch, stir into liquid. Bring to boil, simmer 5 min, stirring, until thickened.

Source:
Mario Batali

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.