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Source: Master Chefs |
Total Carbohydrates: 5 per serving Servings: 6 |
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Vitello Contadina |
Prep/Cook Time: 60 mins |
3 1/2 lbs Veal -- 1.75k
top round, trimmed -- ( in one piece )
2 sprigs Rosemary -- or 3/4 tsp dried
1/2 lb Pancetta -- 250g (Italian bacon)
2 tbsp chopped parsley
2 Bay leaves
Nutmeg, grated
Pepper, coarsely ground
1 oz Mushrooms -- Porcini, dried
-- soaked in hot water for
-- 30 minutes, reserve the
-- soaking liquid
3/8 cup unsalted butter
3 cl garlic -- crushed
Salt
1/2 cup dry white wine
1/2 cup Vermouth
1/3 cup ground almonds
1. Make a deep incision down the center
of the veal, being careful not to cut all the way through; gently open it out
flat as you would a book. Trim off and reserve any irregular pieces of meat
along the edges, leaving a neat, compact shape.
2. Place rosemary along the center of
the meat. Top the meat with half of the pancetta, overlapping the slices.
Sprinkle with parsley and top with remaining pancetta, bay leaves, nutmeg and
pepper.
3. Drain the porcini mushrooms,
reserving and straining the liquid. Rinse the porcini in cool water, drain
again, chop coarsely and place on the top of the meat.
4. Top with any reserved meat trimmings.
Close up meat compactly and tie with kitchen twine, going once around
lengthwise and several times around crosswise. Pat dry.
5. Melt the butter in a deep casserole
over medium heat. Add garlic and cook until golden, about 6 minutes, then
discard the garlic. Add the stuffed roast, season with salt, and cook until
lightly golden on all sides, 15 to 20 minutes.
6. Add wine and vermouth, basting the
meat. Cover the casserole, lower heat to medium low and cook, turning and
basting occasionally, for 15 minutes. Stir in the almonds and 1/2 cup of
reserved mushroom-soaking liquid. Cook, turning and basting
occasionally, until tender, about 15 to 20 minutes longer. Transfer the
meat to carving board and let it stand for 10 minutes or longer.
7. Boil the sauce until lightly reduced.
Cut the roast into 1/2-inch 12mm -thick slices; if necessary, reheat the slices
in the casserole. Spoon sauce over and serve.
Per Serving (excluding unknown items): 652 Calories; 36g Fat (54.3% calories
from fat); 64g Protein; 5g Carbohydrate; 1g Dietary Fiber; 275mg Cholesterol;
1248mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean
Meat; 0 Vegetable; 3 Fat.