Veal Birdies
Makes 4 to 6 servings
Italians have long prized the meat of very young animals, so as the Italian Americans prospered in this country, veal and lamb served as markers of a richer way of life. My old Italian family recipe box contains no less than five different veal rollatini recipes. Unlike long-simmering Beef Braciola, tender veal scallopini bundles don’t need much cooking time. The nutty-tasting Marsala wine sauce beautifully complements the flavors of the sage and mushrooms. Serve these with Sautéed Escarole or Garlicky Broccoli Rabe.
INGREDIENTS
- 2 garlic cloves, minced
- 2 tablespoons minced fresh sage
- 6 slices boneless veal (about 1 pound/455 g), pounded flat
- Kosher salt and freshly ground black pepper
- 6 thin slices prosciutto (about 3 ounces/60 g)
- 1 cup (85 g) grated provolone cheese (about 3 ounces)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 10 ounces (285 g) cremini or white button mushrooms, thinly sliced
- ¾ cup (180 ml) dry Marsala wine
- ¾ cup (180 ml) chicken broth, homemade (opposite) or store-bought, or beef stock
DIRECTIONS
- Combine the garlic and sage in a small bowl. Lay the veal slices side by side on a clean work surface and sprinkle with salt and pepper. Scatter the garlic and sage mixture evenly over the veal. Lay a piece of prosciutto on each slice and sprinkle the cheese evenly over the top. Firmly roll each piece up, starting from the narrow end, into a bundle and secure it with a toothpick. Lightly salt the outside of the bundles and place on a plate.
- Heat a large skillet over high heat and swirl in the olive oil. When it glistens, add the veal bundles to the skillet, seam side up, leaving room around them. Cook until golden on the bottom, about 2 minutes, then carefully turn the veal and brown for another minute or so. Remove the veal to a warm plate and set it near the stovetop.
- Add the butter and mushrooms to the pan and cook, stirring to coat the mushrooms with the oil and butter, and cook until the edges of the mushrooms begin to turn golden and the mixture smells nutty, about 3 minutes. Return the veal parcels to the pan, seam side up.
- Whisk together the wine and broth in a bowl and pour into the pan to deglaze, scraping up the brown bits, then simmer for a few minutes. Reduce the heat to medium, cover, and simmer until the veal is cooked through, turning the bundles over halfway through, 9 or 10 minutes. Remove from the heat.
- Remove the toothpicks and arrange the veal on plates. Spoon the mushrooms and sauce over the top and serve.
PANTRY
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