Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots
- 3 veal cutlet fillets
- 8 ounces farmer's cheese or goat cheese
- 1/4 pound golden raisins
- 1/4 pound pine nuts, toasted
- 1/4 pound calamata olives, pitted, chopped
- Extra-virgin olive oil, for sauteing
- Spaetzle, recipe follows
- Frizzled Beets and Carrots, recipe follows
- Pound the veal cutlets until they are thin enough to roll.
- Divide the farmer's cheese between the 3 veal cutlets and spread a thin layer on top of each piece of meat.
- Add the raisins, pine nuts and an olive tappanade on top of the cheese, then roll each cutlet into a log.
- Tie each log with butcher's twine, and then set aside.
- Heat olive oil in a medium sized pan and saute the veal logs over medium heat until they are cooked throughout and browned on all sides.
- Serve with Spaetzle and Frizzled Beets and Carrots.
- Place the spaetzle in a mound on the center of the plate.
- Halve the stuffed veal logs by slicing them on the bias.
- Prop up the pieces on either side of the spaetzle.
- Garnish with frizzled beets and carrots.
- Finish with fresh rosemary sprigs and some sauteed beet greens.
- A viewer, who may not be a professional cook, provided this recipe.
- The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- 2 cups all-purpose flour
- 4 eggs
- 1/2 cup milk
- 1 tablespoon fresh rosemary leaves, chopped
- Chicken stock, for boiling spaetzle
- 1 teaspoon lemon zest
- 4 tablespoons (1/2 stick) unsalted butter
- 1 clove garlic, finely chopped
- Salt and pepper
- Form a mound of flour in a large bowl and make a well in the center.
- Incorporate the eggs, 1 at a time, in the well and slowly mix together with the flour.
- Add milk as you stir the flour batter together.
- Slowly integrate the rosemary and lemon zest.
- Continue to stir until a thickened batter forms.
- Push the batter through a fine mesh strainer into a medium sized pot of boiling chicken stock.
- The spaetzle is done when the pieces float to the top of the stock.
- Use a slotted spoon to remove the cooked spaetzle.
- Melt butter in a large skillet, add garlic and spaetzle, then set aside.
- Vegetable oil, for frying
- 1 beets, peeled and sliced into long, thin strips
- 2 carrots, peeled and sliced into long, thin strips
- Salt
- Heat vegetable oil in a medium sized pan and fry the vegetables until they are crispy.
- Place the cooked vegetables on a paper towel to drain any excess oil.
- Sprinkle with salt, to taste.
veal, s cheese, golden raisins, nuts, calamata olives, extravirgin olive oil, spaetzle, carrots
Taken from www.foodnetwork.com/recipes/stuffed-veal-brasciola-with-spaetzle-and-frizzled-beets-and-carrots-recipe.html (may not work)