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

In a pan, heat 1 tablespoon of EVOO over medium heat. Add the diced pancetta and sauté until crispy. Add the chopped shiitake mushrooms and cook until they are tender. Stir in the spinach and artichoke hearts, cooking until the spinach wilts. Season with salt and pepper. Mix in the cooked lumache pasta and set aside to cool.

Prepare the Stuffing

Butterfly each veal cutlet by slicing it horizontally but not all the way through, then open it up like a book. Season with salt and pepper.

Prepare the Veal Cutlets

Place a generous amount of the stuffing mixture into the center of each cutlet. Fold the cutlet over the stuffing and secure with toothpicks or kitchen twine.

Stuff the Cutlets

In a bowl, combine the sourdough bread crumbs with some olive oil. Dredge the stuffed cutlets in the crumbs, ensuring they are well-coated.

Coat the Cutlets

In a large skillet, heat 1 tablespoon of EVOO over medium-high heat. Cook the stuffed veal cutlets for about 4-5 minutes on each side, or until they are golden brown and cooked through.

Cook the Cutlets

In a separate saucepan, heat the tomato sauce over low heat. Once warmed, you can add a pinch of salt and pepper to taste.

Prepare the Tomato Braise

Place the cooked veal cutlets on a plate, ladle the tomato braise over the top, and sprinkle with shaved cacciocavallo cheese. Serve hot.

stuffed veal cutlet (bedient farms cage free/pature raised)

Recipe information

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