STUFFED AND ROASTED RACK OF VEAL

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Stuffed and Roasted Rack of Veal image

Make and share this Stuffed and Roasted Rack of Veal recipe from Food.com.

Provided by Roosie

Categories     Veal

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 rack of veal or 1 other veal roast (6-bone)
1 cup cooked spinach, chopped
3 large egg yolks
1/2 cup ricotta cheese
1/2 cup breadcrumbs
1/4 lb italian genoa salami, chopped
4 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 cup olive oil
1 tablespoon kosher salt
1 tablespoon ground black pepper

Steps:

  • Preheat your oven to 425F.
  • In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic and 1 tsp each salt and black pepper.
  • Mix well until as smooth as possible.
  • Set aside.
  • Make a pocket in the rack for the stuffing.
  • To do this use a very sharp knife to make an incision in the center of the eye of the rack.
  • Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side.
  • Remove the knife and insert the handle of a wooden spoon.
  • Work the spoon handle back and forth to create a pocket that runs from one end of the rack to the other.
  • Place the stuffing into a pastry bag fitted with a plain tip.
  • Insert the pastry bag in the pocket of veal and gently squeeze the bag.
  • This would probably work just as well using a ziploc bag with one of the tips snipped off.
  • Use the wooden spoon you used to make your pocket to push the stuffing down as far as it will go.
  • Work the stuffing down into the meat until it reaches the unopened end of the rack.
  • Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely.
  • When the rack is ready to cook rub it with the olive oil and season with 1 Tbs each salt and black pepper.
  • Place the rack into a roasting pan and cook for 30 minutes.
  • Reduce heat to 350F and cook and additional 1 hour and 20 minutes.
  • A meat thermometer should read 150 degrees F.
  • before you remove it from the oven.
  • Let rest for 20 minutes before carving.

Nutrition Facts : Calories 259.3, Fat 20.8, SaturatedFat 6.2, Cholesterol 134.6, Sodium 1891.1, Carbohydrate 9.4, Fiber 0.9, Sugar 0.8, Protein 9.2

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