Italian Style Stuffed Veal Roast
A simple, elegant stuffed veal roast for Sunday dinner or company, mostly prepared ahead of time, with a quick pan sauce.
Ingredients
- ¼ lb. pancetta, diced
- 3 tbs. extra virgin olive oil
- 1 small Portobello mushroom, about 6 oz., diced
- 1 bunch fresh sage, coarsely chopped
- 4 oz. fresh spinach, blanched, squeezed dry and chopped
- 4 pieces dried porcini, presoaked in lukewarm water for ½ hr in advance
- 2½ lb. piece veal shoulder or rump roast, butterflied by the butcher
- sea salt and freshly ground black pepper to taste
Directions
Preheat oven to 350°.
1. Sauté pancetta in 1 tbs. of the olive oil over medium heat until softened. Add the Portobello mushroom and sage; cook 3 minutes. Add spinach and porcini; cook another 2 minutes. Season with black pepper.
2. Transfer the mixture to a bowl and let cool (this may be done a day in advance).
3. Place the cooled stuffing inside the veal roast, roll up and secure with kitchen twine. Season all over with salt and pepper.
4. Heat the remaining olive oil in a roasting pan and brown the veal on all sides. Transfer to the preheated oven and roast about 1¼ hours, or until an instant-read thermometer reads 125°F. Remove the twine, tent with foil, and let rest 10 minutes before carving.
For a quick pan sauce: deglaze the pan with veal demiglace and ½ cup dry white wine. Cook over medium-high heat, stirring and scraping the pan, until the juices reduce slightly. Finish with a pat of butter and chopped Italian parsley, and pour over individual servings.