Best 6 Italian Stuffed Veal Roast Recipes

STUFFED VEAL BREAST RECIPE

Steps:

• soak the stale bread into the milk
• chop finely the shallot
• cook it with boiled spinach into a pan for about 10 minutes
• When the spinach has cooled, add squeezed bread, the egg, parmesan cheese, chopped parsley and ground beef
• cut the veal in the narrowest part, through the length
• Fill the veal pocket with the stuffing,
• close the pocket, sewing it with kitchen twine
• Put the stuffed veal breast in a baking pan with extra virgin olive oil, a glass of white wine, salt and pepper
• bake at 180°/350F for 1 hour (12) covered with a sheet of aluminum
• Let the stuffed veal breast rest for 1 hour so it become almost cold, slice it and serve

STUFFED AND ROASTED BONE-IN VEAL BREAST

Steps:

• Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature.
• In a skillet melt butter over medium-high heat. Add onion and celery and saute until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed.
• Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes.
• Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion.

STUFFED VEAL LOIN

Steps:

• Roast peppers in 200c oven, flesh side down, until skin blisters and blackens. Allow to cool peel skin off and slice into thin strips, set to one side.
• Stir the boursin and goats cheese until well combined, set to one side.
• Slice veal down the middle, length ways, being careful not to cut all the way through. Open out and with a meat mallet pound until is of equal thickness and a rough rectangle shape. Season with pepper, salt and garlic powder.
• Place spinach leaves down the centre of the veal to form about a 2 inch wide strip, lay peppers on top of spinach, arrange sun-dried tomatoes on pepper.
• Set aside about 1/4 cup of cheese mixture for the sauce. Spoon remaining cheese mixture in an even log over the tomatoes, finally arrange basil leaves on the top of the cheese.
• Fold veal over filling,and roll up, secure by tying kitchen string at several intervals down the length, also wrap the string once lengthwise around the veal to secure ends.
• Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill for at least 6 hours. This can prepared a day ahead of time.
• Melt the butter and olive oil in a large fryimg pan over medium high heat. Remove foil from ends of veal, keep to put back on. Brown veal on all sides, turning frequently, about 10 Min's. Remove from pan, replace foil on ends and drape bacon across the veal and tuck ends under.
• Place veal in a roasting pan and roast in pre-heated oven 180c-190c depending on oven temps for 50 Min's, Remove and transfer to a chopping board and allow to rest 10 Min's before slicing.
• Sauce.
• Heat a small amount of oil in a pan and add shallots, cook until shallots soften.
• Add water and stock granules, bring to the boil, reduce to a simmer, for a few minutes.
• Whisk in lemon juice, capers and parsley, over a low heat gradually whisk in butter and 1/4 cup reserved cheese mixture.
• Season with pepper.
• Mix a little water with cornflour, add to sauce, turn the heat up slightly and cook, stirring, until mixture thickens.
• To Serve: Remove foil, bacon and string from veal, slice into even slices, arrange on a plate and drizzle sauce over. I served mine with dilled carrots. So serve with your favourite veg and mash if desired.
• I served this for three and it was perfect but I did not serve any starchy carbs with, so it may work for 4, but I would suggest upping veal to 1kg for 4.

STUFFED BREAST OF VEAL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

STUFFED ROAST VEAL BREAST

Steps:

• In a bowl, mix together the stuffing ingredients.
• Put the veal breast meat side up on a flat surface. Using a sharp, thin knife, slice along the widest side of the breast, as close to the bones as possible, to create a deep pocket. Push the stuffing into the cavity and press on it to distribute it evenly over the bones. Tie the open end shut with soft kitchen string, wrapping it twice to secure the stuffing inside.
• Heat the olive oil in a large casserole. Sprinkle the meat all over with salt, and when the oil is hot, brown the meat for a total of 30 minutes over medium heat, turning occasionally so it is uniformly brown. Add the sliced onion and water; cover, reduce heat to very low and cook 1 hour.
• Preheat the oven to 400 degrees. Remove the meat to a platter. In the remaining juices (about 1 1/2 cups), arrange the potatoes in one layer. Put the roast on top, meat side up, and cook, uncovered, in the oven for 30 to 40 minutes, until the meat is nicely browned on top and the potatoes are cooked through.
• At this point, the roast is cooked enough so the ribs can be twisted and pulled away from the meat. Slice the meat, following the shape of the ribs and slicing right through the cartilage bones. Serve each person one slice with potatoes and pan juices.

STUFFED VEAL ROAST

Steps:

• Preheat oven to 375°F.
• Place the mushrooms, the 1/2-box defrosted spinach, leaves from the rosemary sprigs, olives, orange zest, and lemon zest into the bowl of a food processor fitted with a metal blade. Pulse to combine to a paste.
• Untie the roast. Season both sides with salt and pepper. Spread the stuffing paste evenly over the surface of the veal, generously covering it.
• Reroll the roast and tie it just tightly enough to secure; don't tie too tightly or the filling will all ooze out. The filling will be visible.
• Heat the olive oil in a large skillet. Add the veal roast and sear on all sides until the meat is a deep golden-brown. Place the seared roast into a roasting pan.
• In a small bowl, mix the honey, apricot preserves, and mustard. Rub all the meat surfaces with a thick coating of the apricot-honey mixture, reserving some mixture. Bake for 1 hour, covered. Remove the roast from the oven and baste with remaining apricot-honey mixture. Return to the oven, uncovered, for 15 more minutes. Allow the roast to stand for 10 minutes before slicing. The roast should be juicy and slightly pink in the center.