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Ferd Grisanti's Veal Natale




Source of Recipe


Ferd Grisanti Restaurant


Recipe Introduction


If you're serving this to guests, it may be easier to make the filling and sauce ahead of time. Both will keep well for a day or two.


List of Ingredients




Filling:

20 ounces fresh spinach
2 tablespoons olive oil
1/2 cup diced onion
1 teaspoon minced garlic
1/4 cup roasted red pepper, from a jar
1/4 cup grated mozzarella cheese
1 tablespoon crumbled blue cheese
1/4 teaspoon salt
Pinch black pepper

Rolls:

2 pounds veal top round, sliced into 1/2-inch thick steaks (makes 6)
1/2 cup flour (or enough to coat meat)
2 to 3 eggs, lightly beaten with a fork
2 to 3 cups bread crumbs

Sauce:

3 tablespoons olive oil
1/4 cup minced roasted red pepper, from a jar
1 bunch leeks (white and light green parts only), sliced
1 3/4 pounds mushrooms, sliced
5 tablespoons white wine
4 cups heavy cream

Recipe



To make filling: Heat a large pot of water to boil. Drop in spinach and cook for 1 minute; drain and rinse thoroughly under cold water. Drain on paper towels -- squeeze out as much water as possible, but try not to tear leaves.

Heat olive oil over medium-high heat in a large sauté pan until oil shimmers. Add onion and garlic; cook until edges brown. Add spinach and salt and cook 2 minutes. Remove from heat; allow to cool, then add roasted red peppers, mozzarella, blue cheese and salt and pepper. Set aside.

To make rolls: Heat oven to 400 degrees.

Wrap veal slices loosely in plastic; pound until 1/4-inch thick. Wrap each piece of veal around 1/3 cup spinach mixture; secure with toothpicks. Dust each roll lightly with flour, dip in egg, then roll in bread crumbs. Bake 15 minutes. Remove from oven, but keep oven hot.

To make sauce: Heat olive oil in a large sauté pan set over medium-high heat, until oil shimmers. Add red peppers, leeks and mushrooms. Cook until vegetables are fragrant, with lightly browned edges, and mushrooms appear wet (about 8 minutes). Add white wine, cook until it begins to bubble away. Add heavy cream and continue to cook about 4 minutes, or until mixture is slightly reduced. If you want a thicker, more casserole-like texture, frappé sauce in blender, in 2 batches (hold a towel over the lid to prevent splatters).

Pour sauce over rolls and bake 30 more minutes.

Serves 8.