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

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Ingredients

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