Baked Veal Involtini With Grilled Radicchio
- 14 cup olive oil
- 4 medium garlic cloves, minced
- 24 ounces tomatoes, and their juices (canned peeled whole tomatoes)
- 2 sprigs fresh thyme
- 8 fresh basil leaves
- salt & freshly ground black pepper
- 1 12 lbs veal top round beef
- 12 ounces eggplants
- 8 ounces radicchio, cored and cut in half (about 1 head)
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt & freshly ground black pepper
- 4 slices smoked mozzarella cheese, cut into 1/4 inch slices (scamorza)
- 12 cup freshly grated parmesan cheese
- handful baby arugula, for garnish (optional)
- Heat the oil in a medium saucepan over medium-low heat.
- Add the garlic and cook until fragrant, about 10 minutes.
- Add the tomatoes and their juices, thyme and basil; mix well.
- Once the mixture starts to bubble at the edges, season with salt and pepper to taste, then cover and cook for 30 minutes, stirring once or twice (as needed).
- Use a food mill to process the sauce (or, alternatively, push it through a fine-mesh strainer), discarding the solids.
- The yield should be about 3 cups; over and refrigerate until ready to use.
- For the veal and vegetables: Cut the meat into four 6-ounce portions; place each one between pieces of plastic wrap.
- Use a mallet to pound each portion to an even thickness of 1/8 inch; discard the plastic wrap.
- Heat a grill pan on the stovetop over high heat.
- Meanwhile, cut four 1/4 -inch slices lengthwise from the center section of the eggplant and peel them (reserving the remaining eggplant for another use, if desired).
- Combine the sliced eggplant, radicchio, 4 tablespoons of the oil and the vinegar in a mixing bowl; toss to coat evenly.
- Season with salt and pepper on all sides.
- Grill the vegetables for a total of 8 miniutes, turning them over halfway through.
- Transfer to a cutting board to cool.
- When cool enough to handle, cut the radicchio and eggplant into thin strips, then place on a plate and cover loosely until ready to use.
- Preheat the oven to 375 degrees F.
- Lightly season the pounded veal slices with salt and pepper on both sides.
- Use one-quarter of the grilled radicchio and eggplant strips to create a layer on top of each piece of pounded veal, then place 1 slice of the smoked mozzarella on top of the vegetable layer.
- Roll up tightly and use toothpicks to secure both ends, or the middle, of each "involtino.
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- Heat a large, ovenproof saute pan over medium heat, then add the remaining 2 tablespoons of oil.
- Add the 4 involtini to the pan and cook for 4 minutes, turning them as needed, until lightly browned.
- Pour the reserved tomato sauce evenly over the involtini to cover them, then sprinkle with the Parmesan cheese.
- Transfer to the oven and bake for 12 minutes, or until the cheese has melted and the sauce has thickened slightly.
- If desired, cut each involtino in half, then stand the halves on end on the plate.
- Garnish with tender stems of baby arugula, if desired.
- Serve hot.
olive oil, garlic, tomatoes, thyme, basil, salt, beef, eggplants, radicchio, olive oil, balsamic vinegar, salt, mozzarella cheese, parmesan cheese, handful baby arugula
Taken from www.food.com/recipe/baked-veal-involtini-with-grilled-radicchio-407894 (may not work)