Best Veal Rolls With Herbed Farmer Cheese Recipes

HOLIDAY HERB-CHEESE ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil., In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13x9-in. baking pan coated with cooking spray; brush milk over rolls., In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.

VEAL ROLLS STUFFED WITH PROSCIUTTO AND CHEESE

Steps:

• Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside. Combine the prosciutto and pork in a mixing bowl. Melt 1 tablespoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well. Lay out the pieces of veal on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with salt and pepper. Dredge the rolls all over in flour and shake off any excess. Select a heavy skillet large enough to hold the rolls in 1layer without crowding them. Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls. Cook, turning occasionally, until the are nicely browned all over, 3 or 4 minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat for about 5 minutes. Remove the strings and serve the veal rolls with the sauce spooned over.

VEAL ROLLS WITH HERBED FARMER CHEESE

Steps:

• Place each piece of veal between 2 sheets of clear plastic wrap. Using a heavy flat-bottomed mallet, pound each piece of veal as thin as possible without breaking the fibers of the meat. Sprinkle the veal on both sides with salt and pepper. Spread each slice flat.
• Put the cheese in a mixing bowl and add salt, pepper, finely chopped basil, thyme, rosemary and oregano. Blend well.
• Spoon an equal portion of the cheese mixture onto each veal slice, placing it toward the bottom end of each slice but leaving a margin.
• Roll each slice tightly over and over itself to enclose the fillings. Dredge lightly in flour. Shake off excess. Set aside.
• Preheat the oven to 400 degrees.
• Meanwhile, pour the wine into a saucepan. Add the coarsely chopped basil leaves and stems and shallots. Bring to a boil and cook until reduced to 3 or 4 tablespoons. Strain the sauce into another saucepan.
• Bring the sauce to a boil and add the cold butter a few cubes at a time, stirring rapidly with the whisk. When smooth add the lemon juice. Set aside.
• Pour the oil into a skillet and when it is very hot add the veal rolls seam-side down. As they brown turn them until nicely browned all over. If the rolls seem not cooked through, place them on a heatproof dish and bake about 2 minutes. Do not overcook.
• Arrange 2 veal rolls on each of 4 warm serving plates. Garnish each with 1 basil leaf. Spoon a little of the sauce over each serving.

VEAL ROLLS STUFFED WITH SPINACH AND GRUYèRE

Steps:

• Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
• Put oven rack in middle position and preheat oven to 425°F.
• Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
• Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.