Name: Stuffed Veal Loin Served with Fresh Spinach
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 10 servings
Ingredients: 1/2 cup dried porcini mushrooms, coarsely chopped; 2 stalks celery, 1/4-inch dice; 1 carrot, 1/4-inch dice; 1/2 onion, 1/4-inch dice; 1 cup prosciutto, 1/4-inch dice; 2 tablespoons sage, coarsely chopped; 1/4 head cabbage, julienned; 1/4 cup white wine; 1/4 cup raisins; Pinch cinnamon; 1 veal loin; Caul fat

Directions

Soak the mushroom in warm water for about 1 hour. Saute celery, carrot, onions, prosciutto and sage in butter over medium heat for about 4 minutes. Add cabbage and mushrooms and cook for 5 more minutes or until all the vegetables are tender. Add wine and let evaporate. Add raisins and a pinch of cinnamon. The stuffing should well cooked and with no liquid left. Clean the loin from the fat. Cut the loin in a half. With a butcher's knife make an incision lengthwise in the loin, that goes from one side to the other. Do the same with the other half. Stuff the loin with the cold stuffing, making sure to fill the loin evenly from one end to the other. Season the two pieces of loin with salt and pepper if you like. Wrap them in caul fat and butcher's twine. Saute the loin in butter or oil until golden brown and finish in a preheated 375 degree oven for about 20 minutes. The temperature of the meat should be 120 degrees. The stuffing should be slightly warm. Let the veal rest for 10 minutes in a warm place before serving. We serve the loin sliced with spinach, simply sauteed in butter and pine nuts.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chef Alberto Vanoli, Ritz-Carlton, PA

Stuffed Veal Loin Served with Fresh Spinach

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages