Best Gorgonzola Veal Rolls With Fall Fruits In A Port Wine Sauce Recipes

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STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE



Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce image

A pure delicacy of veal scallopine stuffed with prosciutto and mozzarella in a delicate Marsala wine sauce! Easy to make with make-ahead directions! Fantastic for company! :)

Provided by Wildflour

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 veal scallopini, cutlets about 1 1/2 lbs. thin
1/4 lb prosciutto, slices
8 slices mozzarella cheese, about 4 ounces
1/4 cup butter
1 tablespoon flour
1 dash fresh ground pepper
1/4 cup water
1/2 cup marsala wine
chopped fresh parsley

Steps:

  • Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
  • Place prosciutto slices on top of each cutlet.
  • Top each with mozzarella cheese.
  • Roll up each cutlet and secure with wooden toothpicks.
  • *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
  • In large skillet. melt butter over med-high heat.
  • Add veal rolls and cook, turning frequently to brown on all sides.
  • Reduce heat to low.
  • Cover skillet and cook 10 minutes or til veal is fork tender.
  • Remove from heat.
  • Transfer rolls to a serving platter, removing toothpicks.
  • Cover with foil and place in warm oven to keep hot.
  • In small bowl, mix flour, pepper and water to make a smooth paste.
  • Add flour mixture to drippings in skillet.
  • Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
  • Add wine and simmer 1 minute longer.
  • Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
  • Sprinkle with chopped parsley.
  • Serve veal rolls with poppy seed noodles if desired.
  • Poppy Seed Noodles:.
  • Cook an 8 oz. pkg. of egg noodles til done, drain.
  • Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
  • Veal and noodles make 4 servings.

Nutrition Facts : Calories 406.6, Fat 24.4, SaturatedFat 14.9, Cholesterol 76.2, Sodium 451.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.8, Protein 13.2

VEAL ROLLS



Veal Rolls image

Provided by Bryan Miller

Categories     dinner, main course

Time 35m

Number Of Ingredients 11

1/4 pound ground veal
1/2 cup chopped prosciutto
1/2 medium onion, chopped
1/2 cup of parsley, chopped
4 cloves of garlic, chopped
Salt and pepper
8 portions veal cutlets, well pounded (no more than 1/4 inch thick and about 3 by 5 inches)
3 tablespoons oil
4 tablespoons butter
2 cups chicken broth
1 cup white wine

Steps:

  • Mix prosciutto, ground veal, onion, parsley, garlic, salt and pepper.
  • "Staff" cutlets by rolling them around the proscuitto and veal mixture and tie with a string.
  • Brown the veal rolls in butter and oil over high heat. Turn until browned all around.
  • Add chicken broth and wine to pan. Reduce heat to medium and let simmer, covered, about 20 minutes. Remove string. Serve with mustard, mayonnaise.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 465 milligrams, Sugar 1 gram, TransFat 0 grams

VEAL CHOPS WITH PORT GORGONZOLA SAUCE RECIPE - (4/5)



Veal Chops with Port Gorgonzola Sauce Recipe - (4/5) image

Provided by lorik

Number Of Ingredients 21

For Marinade:
4 veal chops, 3/4" thick, tied to compact meat, bones frenched, trimmings saved
1/2 cup Port wine
1 Tbsp sugar
3 cloves garlic, minced
Dash of hot sauce
1/2 small onion, chopped
1/4 cup whole fresh rosemary leaves
Salt and pepper to taste
Sauce:
2 Tbs olive oil
1/2 onion, chopped
1 Tbsp fresh rosemary leaves
Veal trimmings
1/4 cup bacon, chopped
1 clove garlic, chopped
1 cup port wine
2 cups low sodium chicken stock
1/2 cup gorgonzola, crumbled
1 Tbsp butter, softened
Salt and Pepper to taste

Steps:

  • Combine marinade ingredients in a bowl big enough to hold all 4 chops. Add chops to marinade, and add water to almost cover chops. Cover with plastic wrap and marinade overnight. For the Port Sauce: Add olive oil to large skillet, heat over medium heat. Add onion, rosemary leaves and a good pinch of kosher salt, saute until onion begins to softened. Add veal trimmings and bacon and brown thoroughly. Add garlic, and combine until fragrant. Add port and stock and bring to a boil. Reduce heat and simmer for 45 minutes. Meanwhile, remove chops from the marinade. Scrape off any solids, and pat chops dry. Drizzle chops with a small amount of olive oil and season with salt and pepper. Preheat an indoor or outdoor grill to medium high. Grill veal chops for 6-8 minutes per side. Rest for 5 minutes. To finish sauce, remove from heat and strain sauce. Return to pan and bring to a simmer over medium heat and reduce sauce to about 1/2 (your looking for a thicker consistency). When reduced, add cheese and stir to melt into sauce. Remove from heat, add butter and taste for seasoning.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE



Veal Scaloppine with Gorgonzola Sauce image

Categories     Milk/Cream     Tomato     Sauté     Blue Cheese     Basil     Veal     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 pound veal scaloppine
All purpose flour
3 tablespoons (about) olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomatoes
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled Gorgonzola cheese

Steps:

  • Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
  • Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
  • Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

VEAL SCALOPPINE WITH WINE AND GORGONZOLA



Veal Scaloppine With Wine and Gorgonzola image

This was given to me by my good friend who also loves to cook.I have added a few things to my liking. If you love veal and gorgonzola, you will love this recipe!!I It is easy but oh so good.Serve with my spinach salad and asparagus and you have a WONDERFUL meal !! Don't forget the wine..

Provided by Polly W

Categories     Veal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup canned beef broth
3/4 cup canned chicken broth
1/2 cup white wine
1 lb veal scallopini
3 tablespoons extra virgin olive oil
all-purpose flour
1 cup whipping cream
1 garlic clove
1 cup tomatoes, roma chopped
4 tablespoons fresh basil, chopped
1 tablespoon tomato paste
2/3 cup gorgonzola, crumbled

Steps:

  • boil both of the stocks together until reduced by half.
  • sprinkle veal with salt and pepper then dredge in flour.
  • In large fry pan heat 2 tbs olive oil on high heat,,.
  • saute veal in small batches about 2 -3 minutes per side then remove to large platter that you cover with foil.Add more oil as needed to cook remaining veal.
  • add stock,wine ,cream,tomatoes,basil and tomato paste to pan that veal was cooked inches.
  • simmer while stiring often adding the gorgonzola cheese until melted.
  • pour sauce over the veal and enjoy !

Nutrition Facts : Calories 563.3, Fat 42.9, SaturatedFat 20.9, Cholesterol 187.3, Sodium 934.2, Carbohydrate 6.2, Fiber 0.8, Sugar 2.3, Protein 33.3

VEAL ROLLS WITH PANCETTA



Veal Rolls with Pancetta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound veal scaloppine from the butcher counter
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Salt and pepper
1 pound smoked fresh mozzarella, thinly sliced
1 (16 to 18-ounce) jar roasted red peppers, drained and sliced
1/3 pound pancetta, sliced like thin cut bacon at deli counter
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 clove cracked garlic
1 (10-ounce) sack baby spinach or triple washed spinach leaves
1/4 to 1/3 cup white wine or dry vermouth

Steps:

  • Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.
  • Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately.

GORGONZOLA VEAL ROLLS WITH FALL FRUITS IN A PORT WINE SAUCE



Gorgonzola Veal Rolls With Fall Fruits in a Port Wine Sauce image

This is an interesting blend of flavors, tangy gorgonzola cheese rolled in tender veal and sauteed. A simple fruit sauce with pears, apples, apricots, cranberries and onions in a port wine sauce makes this a great dish. Because the veal is so thin, this cooks very quickly and sauce cooks equally as quick. I hope you enjoy. I like this with wild rice as a side dish and maybe a spinach salad with a mushroom champagne vinaigrette. This makes 8 rolls, so it will serve 4-8 people depending how many each person will be served.

Provided by SarasotaCook

Categories     Lamb/Sheep

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 18

8 pieces veal scallopini (8 thin individual pieces)
6 ounces gorgonzola (you can use blue cheese too)
1 teaspoon fresh thyme
2 tablespoons butter
2 tablespoons olive oil
1/2 cup flour
1/2 cup port wine
1 cup chicken broth
1/2 cup granny smith apple (1 apple fine diced, I prefer to peel)
1/2 cup bosc pear (1 pear ...I find a anjou is a bit soft, I like a firmer pear, fine diced, I prefer to peel)
1/2 cup dried cranberries
1/4 cup dried apricot, diced
1/4 cup shallot (you can also use a small onion)
1 teaspoon honey
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Prepare your fruit -- chop your apples, pears, apricots and cranberries and also chop your shallot.
  • Remove your veal to take the chill off. Now this just takes one pan and goes quickly so get any other sides ready at this point. Wild rice is great and just cook away as you make the veal and sauce.
  • Veal -- Salt and pepper both sides and stuff one side with the blue or gorgonzola cheese and a sprinkle of the fresh thyme and roll tightly. No need to add any more flavor to the veal, the sauce makes up for it. Seal with a tooth pick so they don't fall apart.
  • Now, I don't want a heavy coating so I just moisten my hands with water to get the veal wet and then in a small plate or pie pan, add the flour and roll each piece of stuffed veal into the flour mix to cover well. I want a light crust for this.
  • Sauteing -- Melt the butter and olive oil in a large saute pan. Saute the veal on each side until golden brown, it will not take long. Just a minute or two per side. The veal cooks very quickly and will continue to cook once off the heat. Remove the veal and cover with foil as you make the sauce. Maybe 9-10 minutes total on medium high heat.
  • Sauce -- in the same pan you cooked the veal, on medium heat, add the shallot and cook a minute, then add the port wine, chicken broth to get up all the drippings. Add the fruit, thyme, rosemary and cook on a medium simmer until the dried fruit rehydrates and the fresh fruit cooks down. Just 4-5 minutes is all. Taste and add salt and pepper to taste is necessary.
  • Well your side dish should be done, hopefully wild rice. So plate away -- rice, topped with 1 or 2 veal rolls and then top with the fruit sauce and ENJOY!

Nutrition Facts : Calories 433.9, Fat 25.4, SaturatedFat 12.7, Cholesterol 47.2, Sodium 1267.1, Carbohydrate 32.6, Fiber 2.8, Sugar 12.6, Protein 12.8

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