Ferd Grisanti’s Veal Natale
If you’re serving this to guests, it may be easier to make the filling and sauce ahead of time.
Filling:
20 ounces fresh spinach
2 tablespoons olive oil
1/2 cup diced onion
1 teaspoon minced garlic
1/4 cup roasted red pepper, from a jar
1/4 cup grated mozzarella cheese
1 tablespoon crumbled blue cheese
1/4 teaspoon salt
Pinch black pepper
Rolls:
2 pounds veal top round, sliced into 1/2-inch thick steaks (makes 6)
1/2 cup flour (or enough to coat meat)
2 to 3 eggs, lightly beaten with a fork
2 to 3 cups bread crumbs
Sauce:
3 tablespoons olive oil
1/4 cup minced roasted red pepper, from a jar
1 bunch leeks (white and light green parts only), sliced
1 3/4 pounds mushrooms, sliced
5 tablespoons white wine
4 cups heavy cream
To make filling: Heat a large pot of water to boil. Drop in spinach and cook for 1 minute; drain and rinse thoroughly under cold water. Drain on paper towels — squeeze out as much water as possible, but try not to tear leaves.
Heat olive oil over medium-high heat in a large sauté pan until oil shimmers. Add onion and garlic; cook until edges brown. Add spinach and salt and cook 2 minutes. Remove from heat; allow to cool, then add roasted red peppers, mozzarella, blue cheese and salt and pepper. Set aside.
To make rolls: Heat oven to 400 degrees.
Wrap veal slices loosely in plastic; pound until 1/4-inch thick. Wrap each piece of veal around 1/3 cup spinach mixture; secure with toothpicks. Dust each roll lightly with flour, dip in egg, then roll in bread crumbs. Bake 15 minutes. Remove from oven, but keep oven hot.
To make sauce: Heat olive oil in a large sauté pan set over medium-high heat, until oil shimmers. Add red peppers, leeks and mushrooms. Cook until vegetables are fragrant, with lightly browned edges, and mushrooms appear wet (about 8 minutes). Add white wine, cook until it begins to bubble away. Add heavy cream and continue to cook about 4 minutes, or until mixture is slightly reduced. If you want a thicker, more casserole-like texture, frappé sauce in blender, in 2 batches (hold a towel over the lid to prevent splatters).
Pour sauce over rolls and bake 30 more minutes.
Serves 8.
Ferd Grisanti Restaurant
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