Veal Roulade with Pine Nuts and California Golden Raisins
Submitted by: Olivier Dubreuil
Raisins and nuts fill scaloppini with flavor.
- Serving Size: 2 rolls
- 1 1/4 cups California golden raisins
- 1/2 cup pine nuts
- 3 walnuts, chopped
- 6 slice white bread
- 1 cup milk
- 4 slice bacon, finely chopped
- 1 egg
- 1 teaspoon four spices (quatre-épices), divided
- Salt and pepper
- 24 veal scaloppina (about 3 pounds)
- 2 tablespoons butter
- 1 carrot, medium finely chopped
- 2 onions, medium finely chopped
- 2 garlic cloves, finely chopped
- Bay leaves
- 1/2 cup white wine
- 1 cup chicken stock
Soak raisins in water overnight and drain. Roast pine nuts and walnuts in a dry sautépan. Break white bread into small pieces and soak in milk. Chop bacon and sauté. Set aside. Squeeze as much milk from bread as possible; mix bread with bacon, egg, drained raisins, toasted nuts, 2 pinches of four spices, salt and pepper. Divide and spread mixture over slices of veal. Roll tightly and secure with a short skewer or toothpick. Place rolls in a sautépan with butter and sear lightly. Add carrots, onions, garlic and bay leaves to pan. Sauté for 5 minutes. Stir in wine and reduce by half. Add chicken stock and a bit of water, if necessary. Cook, covered, over medium for 20 minutes, turning rolls frequently. Remove rolls to tray, and reduce sauce by half; pour over rolls.
Note: Cook rolls slowly to avoid drying the meat.
Nutrition Facts Per Serving
Calories 340 (35% from fat); Total Fat 13g (sat 4g, mono 5g, poly 2g, trans 0g ); Cholesterol 115mg; Protein 29g; Carbohydrate 23g; (Dietary Fiber 2g; Sugars 15g; ); Iron 3mg; Sodium 220mg; Calcium 60mg; Potassium 692mg
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