In the Kitchen: Veal Braciolaettine

TV Maitre d’ Joe Zito and Chef John Granata from Post Office Cafe joined us in The Rhode Show kitchen to make Veal Braciolaettine.

4 Each 4oz. veal scaloppini (pounded thin)
1/2 cup fine bread crumbs
1/2 cup Pecorino Romano grated
1 tbsp. chopped parsley
1 tsp. black pepper
10oz. package of clipped spinach
1/2lb. pancetta (diced)
1/4 cup olive oil
1/2 lb. Gorgonzola cheese (crumbled)
2 tbsp. sliced garlic
1 qt. prepared San Marzano gravy
1/4 cup olive oil
2 basil leaves torn

1) Sauté pancetta in olive oil in a large sauté pan on medium heat until it starts to render out the fat.

2) Add the spinach and sauté until the spinach wilts. Add to a large bowl with a strainer.

3) Combine bread crumbs, pecorino, black pepper and parsley in a small bowl.

4) Add half of the bread crumb mix to the drained spinach and pancetta. Mix well. Set aside remaining crumbs.

5) Lay veal out on a clean board.

6) Divide mixture into 4’s and place in the middle of veal.

7) Top the mixture with a good amount of gorgonzola.

8) Roll the veal half way and tuck the sides in. finish rolling. (like a cigar). Rub olive oil on the veal and roll it in the remaining crumbs.

9) Bake in a 400-degree oven for 20 minutes.

10) Meanwhile, sauté sliced garlic in olive oil until golden brown. Add tomato sauce and basil. Season with salt and pepper.

11) Remove veal from the oven and place on a large platter. Top with sauce.

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