Veal Roast Florentine
Submitted by jkussery
Tender veal breast stuffed with gooey mozzarella, spinach, and roasted peppers, rolled tight and slow-roasted until fork-tender. Sliced into gorgeous spirals, this Florentine-style roast feeds 6 with a silky white wine pan sauce.
YIELD
6 servingsPREP
COOK
READY
2 hrsThere’s something deeply satisfying about slicing into a rolled roast and seeing those beautiful spirals of green spinach and melted mozzarella peeking out.
This Florentine-style veal roast takes a boneless breast, blankets it in seasoned spinach, shredded mozzarella, and diced sweet peppers, then rolls it all up into one stunning centerpiece.
Browned in olive oil and braised in chicken broth, the meat turns melt-in-your-mouth tender while the filling stays rich and cohesive.
The pan drippings get whisked into a quick white wine sauce that ties everything together.
Chef Tips
- Pound the veal breast to an even thickness before stuffing so it rolls uniformly and cooks evenly.
- Squeeze every drop of moisture from the spinach before spreading it on the meat. Wet spinach means a soggy filling.
- Let the roast rest 10-15 minutes before slicing so the juices redistribute and the spirals hold their shape.
- Use kitchen twine at tight 1-inch intervals to keep the roll from bursting open during browning.
Ingredients
Directions
Season outside of meat with pepper, ½ teaspoon poultry seasoning, basil and garlic powder; turn meat over.
Combine spinach, salt, cheese, and red pepper with remaining 1½ teaspoon poulty seasoning and basil, and 1 teaspoon garlic powder, pread evenly over meat and tightly roll up meat; Tie with string at 1 inch intervals. Heat oil in dutch oven or heavy roasting pan; brown roast on all sides; pour broth on top. Cover tightly; roast at 350℉ (180℃) for 1½ hours or until 165 F internal temp. Remove roast to carving board; keep warm. Strain liquid and skim fat. Combine wine and cornstarch, stir into liquid. Bring to boil, simmer 5 minutes, stirring until thickened.
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