Guest Blog by Debbie Aidinis
With the cooler weather upon us, we start to look forward to meals that are warm and hearty. Veal Rollatini is a great dish for this season. It may take a little time to prepare, but it is well worth the effort. For those who do not eat veal, this dish can also be done with chicken. I like to serve this with a marsala sauce and a mushroom risotto on the side. There are many good packaged risottos available, so you do not have to make your own from scratch unless you have the time to do so.
With this recipe, I have found that using specific ingredients is a must. For example, the cheese. I use an Italian Scamorza, belonging to the same family as Mozzarella, but it is firmer, drier and has more flavor. It melts evenly, making it perfect for this dish. You will probably have to go to an Italian deli that carries specialty items to buy this cheese. Make sure it is hard; if the cheese is soft, it is not ready to use. I also use Prosciutto di Parma, but not a domestic brand, which can be too salty. The Veal Demi Glace gives the sauce a good flavor, but if you can’t find any you can use 1 cup veal stock in place of the water called for in the recipe.
I always enjoy going to Arthur Avenue in the Bronx to shop for the food I need. Mike’s Deli in the market is where I find the cheese and prosciutto, plus many other items. Biancardi’s is my stop for meats, and Madonia Bakery for excellent breads. On 187th Street, you will find Borgatti’s for fresh pasta and, of course, you cannot miss Egidio’s for some delicious Italian pastries. With so many stores to choose from, you definitely will not come home empty handed! It is a true culinary experience and well worth the trip in order to stock up on the best ingredients to make this Veal Rollatini dish a truly authentic and memorable meal.
Veal Rollatini
Ingredients:
8 Veal cutlets, sliced and pounded very thin
1 Scamorza, sliced thin and cut in half or thirds, depending on size of the veal cutlets
½ to ¾ lb Procciutto di Parma, or enough to use 2 slices per cutlet
½ cup Seasoned breadcrumbs
¼ cup Grated Parmesan cheese
½ cup Marsala wine
¼ lb Shitake Mushrooms, sliced
2 Shallots, chopped
8 oz Vegetable stock
½ tsp Veal demi glace
1 cup Water
3 tbsp Butter
2 tbsp Olive oil
¼ cup Basil, finely chopped
¼ cup Parsley, finely chopped
1 Sprig of Rosemary
Salt and Pepper to taste
4” skewers
Directions:
In a bowl, mix together the breadcrumbs, Parmesan cheese, black pepper, and a small amount of the basil and parsley.
Place one veal cutlet on a flat surface and spread the breadcrumb mixture on the cutlet. Place 2 slices of prosciutto di Parma on top of the breadcrumb mixture, then place a slice of scamorza cheese on top, covering cutlet but not hanging over the sides of the cutlet. If the cheese is cut too thick, it will make the cutlet difficult to roll. Roll the cutlet and secure with skewers. Repeat with remaining cutlets.
In a large, deep skillet, melt 2 tbsp of butter with 2 tbsp of olive oil over medium heat. Season veal rolls with black pepper and place in skillet. Cook, turning rolls to brown on all sides. The total cooking time will depend on the size of the rolls, but typically a few minutes per side or total of not more than 15 minutes is sufficient. Remove rolls and keep warm.
To the same pan, add 1 tbsp of butter, the shallots, and the mushrooms and sauté until tender. You may need to add a bit more butter while they cook. Next, add the marsala wine and cook for a few minutes. Stir in the vegetable stock, 1 cup water, and veal demi glaze. Let mixture cook, stirring often. Season with salt and pepper, add rosemary sprig, remaining basil and parsley, and let simmer for 5 minutes.
Place veal rolls and juices they’ve exuded into the sauce, turning to coat, then let simmer for about 30 minutes. You may need to add more water or stock, especially if your rolls are on the large side. Before serving, remove the rosemary sprig.
Place Veal Rolls on a platter with mushroom sauce. Serve with a risotto, salad, and a warm crusty bread.
Enjoy!