Enjoy This Recipe Courtesy of Chef Les Kincaid
Stuffed Veal Brasciola with Spaetzle & Frizzled Beets & Carrots
Stuffed Veal Brasciola:
3 veal cutlet fillets
8 ounces farmer's cheese or goat cheese
1/4 pound golden raisins
1/4 pound pine nuts, toasted
1/4 pound kalamata olives, pitted, chopped
Extra-virgin olive oil, for sautéing
Spaetzle, (recipe follows)
Frizzled Beets and Carrots, (recipe follows)
Pound the veal cutlets until they are thin enough to roll. Divide the farmer's cheese between the 3 veal cutlets and spread a thin layer on top of each piece of meat. Add the raisins, pine nuts and an olive tapenade on top of the cheese, and then roll each cutlet into a log. Tie each log with butcher's twine, and then set aside.
Heat olive oil in a medium sized pan and sauté the veal logs over medium heat until they are cooked throughout and browned on all sides.
Serve with Spaetzle and Frizzled Beets and Carrots. Place the spaetzle in a mound on the center of the plate. Halve the stuffed veal logs by slicing them on the bias. Prop up the pieces on either side of the spaetzle. Garnish with frizzled beets and carrots. Finish with fresh rosemary sprigs and some sautéed beet greens.
2 cups all-purpose flour
4 large eggs
1/2 cup milk
1 tablespoon fresh rosemary leaves, chopped
Chicken stock, for boiling spaetzle
1 teaspoon lemon zest
1/2 stick sweet butter
1 clove garlic, finely chopped
Salt and pepper
Form a mound of flour in a large bowl and make a well in the center. Incorporate the eggs, 1 at a time, in the well and slowly mix together with the flour. Add milk as you stir the flour batter together. Slowly integrate the rosemary and lemon zest. Continue to stir until a thickened batter forms.
Push the batter through a fine mesh strainer into a medium sized pot of boiling chicken stock. The spaetzle is done when the pieces float to the top of the stock. Use a slotted spoon to remove the cooked spaetzle.
Melt butter in a large skillet, add garlic and spaetzle, and then set aside.
Frizzled Beets & Carrots
Canola oil, for frying
1 beet, peeled and sliced into long, thin strips
2 carrots, peeled and sliced into long, thin strips
Heat canola oil in a medium sized pan and fry the vegetables until they are crispy. Place the cooked vegetables on a paper towel to drain any excess oil. Sprinkle with salt, to taste.
Yield: 3 servings