Veal Recipes

Archive for the ‘appetizer’ Category

Salty prosciutto, nutty Asiago cheese and succulent veal scallopini (scaloppine) come together to make this summer appetizer wonderful for entertaining.

4-6 servings

Ingredients
Veal Asparagus Bundles
500 g (1 lb) veal scaloppine (approx 4 pieces)
4 asparagus spears, blanched
125 ml ( 1/2 cup) grated Asiago cheese
2 ml ( 1/2 teaspoon) freshly ground pepper
4 thin slices prosciutto or Serrano ham
24 small sage leaves

Directions
Arrange one slice of veal on a clean work surface.
With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
Sprinkle with 30 ml (2 tablespoons) of the Asiago cheese and sprinkle with one-quarter of the pepper.
Roll up.
Wrap a piece of prosciutto to fit over the veal, arranging 6 sage leaves in between prosciutto and veal; secure with 6 toothpicks at regular intervals.
Repeat process with remaining pieces of veal and ingredients.

Heat grill to medium and grease.
Arrange veal rolls on greased grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
Let sit for 5 minutes.
Slice each roll into 6 pieces.

Makes 24 pieces.

Nutrition information per serving, 23 calories, 5 g protein, 0.1 carbohydrates, 73 mg sodium, 0.4 g fat.

Source: www.homegrownontario.ca

Ingredients
2 oz person Veal inside round 50g person
fresh crushed black pepper, thyme, marjoram
fresh chopped basil
1 egg yolk
2 juice from 2 lemons
½ cup virgin olive oil 125ml
fresh grated parmesan cheese
fresh chopped parsley
to taste: salt and pepper
French baguette

Directions
Trim and clean the veal completely, removing all silverskin, fat and nerve.
The size and shape of the meat should allow slices no larger than 10cm by 10cm.
Rub the veal with pepper, thyme, and marjoram.
Wrap in plastic and place in the freezer.
When the veal is sufficiently frozen, cut paper thin slices, always cutting across the grain.
As an alternative, before freezing, quickly sear the outside of the veal in an oiled pan. This method helps seal in the flavour and makes an attractive border all around.

Dressing
Beat egg, salt, pepper, and lemon juice together.
Whisk in olive oil until emulsified and very slightly thickened.
Spoon a small amount of dressing onto a platter and lay out paper thin veal slices in a slightly overlapped fan.
Spoon over more dressing and garnish with fresh basil and parsley.
Grate parmesan overtop.
Serve with fresh baguette thinly sliced and toasted.

Note: Let Carpaccio rest for 30 minutes in refrigerator before serving.

Recipe Source (Banff Park Lodge)