Cuochinprogress’ Christmas recipe
The perfect festive main course? Here it is: sumptuous, tasty, refined. Today Franco - Cuochinprogress offers us a delicious stuffed veal roll and tells us all about it:
"Stuffed veal roll is a traditional main course that, when I was a child, was always served in my home on holidays. It is simple but very impressive and tasty, perfect for serving to distinguished guests or at parties, especially Christmas parties, when you want to combine goodness and beauty on the plate. Appearance, taste, and aroma are in fact a true symphony in this recipe, to the delight of those who love good food."
Here's how to prepare it:
Ingredients
- 500 g veal rump
- 100 g spinach
- 2 eggs (medium)
- 30 g Parmesan cheese
- 100 g cooked ham with herbs
- 100 g smoked scamorza cheese
- Extra virgin olive oil to taste
- Half a glass of white wine
- 1 l beef broth
- 2 carrots
- 1 golden onion
- rosemary
- 800 g potatoes
- salt to taste
- black pepper to taste
Method
Defrost the spinach, squeeze out the liquid, chop coarsely and sauté in a 22 cm pan with a drizzle of oil and a pinch of salt for 2 minutes.
Meanwhile, beat the eggs with the Parmesan cheese, salt, and pepper. Pour into the pan, cover with a lid, and cook over low heat for 10 minutes without turning. You should end up with a thin omelet.
Take some veal and cut it into a 1 cm thick slice. Beat it lightly. You can ask your butcher to do this for you or buy it already cut if you can find it.
Remove any excess fat and place it on a cutting board. Season with salt and pepper, then add the omelet, trimming it if it spills over the edges, the scamorza cheese (sliced not too thickly) and the cooked ham.
Roll up the roulade from the shorter side and secure it with kitchen string or toothpicks.
Pour a little oil into a deep pan and brown the roll on all sides for 10 minutes. Add the wine and, once the alcohol has evaporated, add the coarsely chopped carrots and onion, rosemary, salt, pepper, and cover with beef broth.
Cover with a lid and cook over low heat for about 1 hour, turning the meat halfway through cooking.
While the meat is cooking, prepare the baked potatoes. Peel them, cut them into chunks, and place them in a baking dish with oil, salt, and rosemary. Bake them in a preheated static oven at 200°C for 25-30 minutes or until golden brown. Turn them halfway through cooking.
Once the meat is cooked, remove it from the pan and wrap it in aluminum foil so that the juices are redistributed, keeping the meat tender.
Place the vegetables and juices from the meat in a jug and blend with a hand blender until smooth.
Cut the veal roll into 1 cm slices, plate them, sprinkle with the vegetable sauce, and serve with the baked potatoes.
To triumph at the Christmas table, here is our themed porcelain service: Xmas!
Franco's Christmas recipe - Cuochinprogress
Here is a main course that smells of tradition, intense flavor, and family gathered around the table. Franco - Cuochinprogress offers us his delicious stuffed veal roll.
To serve, our super festive Christmas-themed plate brings an elegant Christmas classic to the table, embellished with the golden touch of the Sintesi Gold fork.
