Veal and Pancetta Roulades

image_pdfimage_print

I found some ground veal on sale so I bought it – but what was I going to do with it?  Veal burgers just sounded boring.  So this is what I came up with –

20150913_162212_resized-2

 

Veal stuffed with creamy spinach and arugula, surrounded by salty and flavorful pancetta, topped with creamy and rich brown sauce.

What you need:

  • 1 pound ground veal
  • 2 oz of pancetta (about 6 slices)
  • 5 oz bag of spinach and arugula blend (fresh)
  • 3 cloves of garlic
  • 2 Tablespoons of butter
  • ½ cup white wine (I used Pinot Grigio)
  • 3 Tablespoons grated parmesan cheese
  • ¼ cup of half-and-half
  • Salt and Pepper to taste
  • 2 Tablespoons of Olive oil

How to Do it:

First, prepare the spinach and arugula filling.  Melt 1 Tablespoon of butter in a small skillet.  Crush the garlic and add to the butter, sautéing gently.  Add the entire package of greens and cook until they are wilted.  Remove from heat and allow to cool for a few minutes.

Put the greens into a food processor with 2 Tablespoons of parmesan, 2 Tablespoons of wine and 1 Tablespoon of cream.  Process until smooth.

Lay the pancetta out, three per roll.

20150913_154957_resized_1

Put half of the veal on each row of the pancetta.

20150913_155104_resized_1

Put half of the spinach mixture on each row of meat.

20150913_155155_resized

Carefully roll each row.  I used a toothpick to hold it in place, but you can tie with culinary string as well.

20150913_155254_resized20150913_155305_resized

Heat the Olive oil in the skillet.  Brown the rolls on both sides, turning gently and being careful not unroll them.

20150913_160039_resized

Turn the heat to low and add the remaining butter and wine.  Cover and cook for about 30 minutes, making sure the meat is cooked through.  Gently remove the meat from the pan onto a warm plate.

Add the remaining cream to the pan and simmer until the sauce is thick and brown.  Stir in the rest of the parmesan and add salt and pepper to taste.

Slice the roulades.

20150913_161622_resized

Serve with sauce over the top.  Goes great with pasta and the Apple and Fennel Salad –

20150913_162103_resized

Easy and delicious!

 

Serves 4

 

© Copyright 2015 The Lazy Gastronome

This entry was posted in Main dish, Veal and tagged , , , , , . Bookmark the permalink.

13 Responses to Veal and Pancetta Roulades

  1. Very creative use of the veal. Thanks for sharing with us at the #HomeMattersParty link party.

  2. Cheryl says:

    This looks very good!

  3. Ashley says:

    Thank you for linking up to this week’s Tasty Tuesday linky. I have pinned your recipe to the Creative K Tasty Tuesday Pinterest board. I hope you’ll join us again this coming week.

  4. Hello Helen! This recipe looks delicious! I’ve never made anything with veal before..I don’t think I would have known what to do with it. I wanted to thank you for stopping by my No Rules party each and every week and sharing your fabulous posts 🙂

  5. Hi Helen, This looks so delicious! Thanks for sharing and thanks for hosting What’s for Dinner! Have a great week! Blessings, Janet

  6. Mmmmmh, this looks delicious!! I will have to treat my husband to this on his birthday next week. Thanks for sharing!
    Visiting from Paula’s link-up Party.
    Best,
    Bibi

    http://simplesummit.blogspot.com/

  7. Angela @marathonsandmotivation.com says:

    These look amazing! Thanks for sharing at Sunday Fitness & Food 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *