You are here

Roast Veal Florentine

christopherr's picture
Ingredients
  Spinach 10 Ounce, chopped (Frozen, Cooked And Drained)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Cup (16 tbs), chopped
  Garlic 1 Clove (5 gm), crushed
  Soft white bread crumbs 1 1⁄2 Cup (24 tbs)
  Parsley 1 Tablespoon, chopped
  Parmesan cheese 1 Tablespoon, grated
  Salt 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Veal leg 6 Pound, rolled (Not Rolled And Tied, Wiped With Damp Cloth)
  Bacon slices 4
Directions

GETTING READY
1) In a large skillet, heat butter and sauté' onion and garlic until onion is tender for about 5 minutes.
2) Take the pan away from heat.
3) Stir in spinach, breadcrumbs, parsley, Parmesan, salt, oregano, and pepper and mix stir well combined.
4) Preheat oven to 325F.

MAKING
5) On a clean board, place the veal skin side down.
6) If needed, using mallet pound the veal to about 1-inch thickness.
7) Arrange the stuffing lengthwise down center of veal.
8) Get the long sides of meat over stuffing, and overlap.
9) Secure with the help of skewers, and lace with twine.
10) In a shallow roasting pan, place the laced side up.
11) Place the bacon over top of the veal.
12) Pierce the meat thermometer in the thickest part of veal; do not rest it in stuffing.
13) Place in the oven and roast, uncovered, for about 2-1/2 hours, or until thermometer registers 170F.

FINALIZING
14) Take the skewers and twine out of the roast.
15) Slice the meat crosswise into 1/4-inch-thick slices.

SERVING
16) Arrange the slices on a serving platter and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
155 Minutes
Ready In: 
185 Minutes
Servings: 
8

Rate It

Your rating: None
4.033335
Average: 4 (18 votes)