Breast of Veal Stuffed with Lemon, Pancetta, and Rosemary
- 1 boneless (4-pound) brisket end of a breast of veal (or an 8 1/2 pound breast of veal, boned)
- 1 tablespoon salt
- 1 1/4 teaspoons freshly ground black pepper
- 2 cups Italian-style bread crumbs
- 10 ounces pancetta or bacon, cooked until lightly browned but not crisp, finely diced (reserve 2 tablespoons of the rendered fat)
- 1/2 cup freshly grated Parmesan
- 1/2 cup extra-virgin olive oil
- 4 tablespoons fresh lemon juice
- 3 tablespoons garlic
- 1 1/2 tablespoons minced fresh rosemary, plus 2 whole sprigs
- 2 teaspoons Essence, recipe follows
- 1 lemon, zested
- 1 large onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 cup white wine
- 1 cup chicken stock
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Lightly pound or butterfly the breast of veal until it measures roughly 15 by 13 inches. Season on both sides with 2 teaspoons salt and 1 teaspoon pepper.
In a mixing bowl, combine the bread crumbs, pancetta, Parmesan, olive oil, 1 tablespoon lemon juice, garlic, minced rosemary, Essence, and lemon zest and stir until the mixture resembles wet sand. Spread the bread crumb mixture evenly over the pounded portion of the veal to within 1-inch from all edges. Carefully roll the meat lengthwise and tie every 1 1/2 inches with kitchen twine. (Roast can be assembled to this point up to 8 hours or overnight ahead of time, and then brought back to room temperature before proceeding.) Reserve any bread crumb mixture that falls out of the ends of the roast as you are tying it.
Preheat the oven to 350 degrees F.
In a large Dutch oven over medium high heat, heat the reserved rendered fat and, when very hot, brown the roast on all sides, turning occasionally, about 12 to 15 minutes. Remove the veal from the pan and add the onions and carrots and cook, stirring occasionally, until lightly caramelized, about 4 minutes. Add the white wine, chicken stock, remaining 3 tablespoons of lemon juice, rosemary sprigs, remaining teaspoon of salt and remaining 1/4 teaspoon pepper and return the veal to the pan. Add any reserved bread crumb mixture. When the liquid comes to a boil, cover the Dutch oven and transfer to the oven. Cook, turning occasionally, for 2 1/2 to 3 hours, or until the veal is very tender.
Remove from the oven and transfer the roast to a platter. Cover loosely with aluminum foil and let stand for 15 to 30 minutes before removing the kitchen twine and slicing into 1/2-inch thick slices. Serve with the braising liquid.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Recipe courtesy Emeril Lagasse, 2004
Recipe courtesy of Robert Irvine
Recipe courtesy of Mario Batali