Stuffed Veal Cutlet Recipe
Fresh lumache pasta, spinach & house made pancetta stuffed, local shiitake, artichokes, tomato braise, EVOO toasted sourdough crumbs, shaved cacciocavallo cheese.
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Ingredients
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Stuffed Veal Cutlet
Method
Preparation and Cooking
- 1
Prepare the Stuffing
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.
- 2
Cook the Pasta
In a large pot of boiling salted water, cook the lumache pasta according to package instructions until al dente. Drain and set aside.
- 3
Stuff the Veal Cutlets
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.
- 4
- 5
Make the Tomato Braise
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.
- 6
Prepare the Sourdough Crumbs
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.
- 7
Serve
Plate the stuffed veal cutlets, spoon the tomato braise over the top, sprinkle with toasted sourdough crumbs, and finish with shaved cacciocavallo cheese.
