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Benny Pizzuco’s Rolled Stuffed Veal Roast

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Ingredients

  • 1 4 ½ - 5 lb. veal roast, trimmed
  • 1 tsp. kosher salt
  • ½ tsp. coarse black pepper
  • 1 clove garlic, peeled and cut into thin wafers
  • 1 tsp. dried rosemary
  • 4 oz. prosciutto, sliced wafer thin
  • 2 ½ cups chicken broth or veal broth
  • 4 oz. fresh salt belly or fat back, cut into thin slices
  • 1 medium onion, minced
  • 1 medium carrot, minced
  • 1 rib celery, minced

Details

Preparation

Step 1

Preheat oven to 350º. Lay veal horizontally on a large sheet of parchment paper with the roughest edge of the meat closest to you. Sprinkle with salt and pepper. Leaving a 2” border, lay garlic evenly over the top of the meat. Sprinkle the rosemary over garlic. Leaving a 3” border, lay the prosciutto over the meat. Roll the roast firmly, but not taught. Carefully fit the fat back in the band around the perimeter of the meat. Cover the meat with any remaining slices. Tie the roast and place in a heavy oven proof pan. Combine the vegetables and place over the roast. Pour the broth around the bottom of the roast and bake, uncovered, for 2 ¼ hours, turning occasionally and adding additional broth, if necessary, to keep the lower quarter of the roast submerged. Remove from the oven and transfer roast to a cutting board. Cover with a warm, damp cloth and rest for 10 minutes. Taste the broth and adjust the seasonings, if necessary. Remove the twine and cut the roast into 1” slices and arrange with vegetables and broth spooned over the meat.

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