Fresh lumache pasta, spinach & house made pancetta stuffed, local shiitake, artichokes, tomato braise, EVOO toasted sourdough crumbs, shaved cacciocavallo cheese.

In a skillet, heat 2 tablespoons of EVOO over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add spinach and cook until wilted. Stir in pancetta and cook for an additional 3 minutes. Remove from heat and mix in shiitake mushrooms, artichokes, and season with salt and pepper.

Prepare the Stuffing

In a large pot of boiling salted water, cook the lumache pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Place each veal cutlet between two sheets of plastic wrap and gently pound to flatten. Take a portion of the spinach and pancetta mixture and place it in the center of each cutlet. Fold the edges over to enclose the filling and secure with toothpicks if necessary.

Stuff the Veal Cutlets

In the same skillet, add the remaining 2 tablespoons of EVOO over medium-high heat. Sear the stuffed veal cutlets for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

Sear the Cutlets

In the same skillet, add the canned diced tomatoes and bring to a simmer. Return the cutlets to the skillet, cover, and simmer for 10-15 minutes until the veal is cooked through.

Make the Tomato Braise

In a small bowl, mix the sourdough bread crumbs with a pinch of salt and black pepper. Optionally, toast them in a pan until golden brown.

Prepare the Sourdough Crumbs

Plate the stuffed veal cutlets, spoon the tomato braise over the top, sprinkle with toasted sourdough crumbs, and finish with shaved cacciocavallo cheese.

stuffed veal cutlet

Recipe information

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