Stuffed Roasted Veal Roast with a Spicy Tomato Sauce and Creamy Pasta
- 4 pound veal breast
- Freshly ground black pepper
- 1 recipe Veal Forcemeat, recipe follows
- 4 very thin slices pancetta
- Butcher's twine
- 2 tablespoons butter
- 1 pound fettuccine, cooked until tender and cooled
- 1 1/2 cups heavy cream
- 4 ounces freshly grated Parmigiano-Reggiano
- 1 recipe Spicy Tomato Sauce, recipe follows
- 1 tablespoon finely chopped fresh parsley leaves
- 3 tablespoons butter, softened
- 1/2 cup bread crumbs
Preheat the oven to 400 degrees F. Bone and butterfly the veal breast. (Remove rib bones, breast bone, and cartilage) Place the meat, skin side down, and lightly pound out the meat. Season with salt and pepper. Spread the forcemeat, evenly over the meat. Lay the slices of pancetta over the forcemeat.
Roll the veal breast and tie it in a cylinder, with the butcher's twine. Place on a parchment-lined baking sheet. Roast for 15 minutes, then reduce the temperature to 350 degrees F., and continue roasting. Roast to medium or until the internal temperature reaches 140 degrees F, about 45 to 50 minutes.
In a large saute pan, over medium heat, melt the butter. Add the pasta. Season with salt and pepper. Saute for 1 minute. Add the cream and cheese, and bring to a simmer. Cook until the liquid thickens and coats the back of a spoon, about 6 minutes.
Remove the roast and allow to sit for 10 minutes before slicing. Remove the butcher's twine and place on a carving board. Slice the veal into 1/2-inch pieces. Mound the pasta in the center of each serving plate. Spoon the Spicy Tomato Sauce over the pasta. Lay several slices of the veal over the sauce. Garnish with parsley.
Recipe courtesy Emeril Lagasse, 2000
Crawfish Stuffed Veal Chops with Crawfish Marchin de Vine Sauce and Creamy White Cheddar Cheese Grits
Recipe courtesy of Emeril Lagasse