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Receta Stuffed Roasted Veal With Spicy Tomato Sauce And Creamy Past

by Global Cookbook

Ingredientes

4 lb veal breast     Salt to taste     Freshly-grnd black pepper to taste 1 x recipe Veal Forcemeat (see recipe) 4 x very thin slices pancetta     Butcher"s twine 2 Tbsp. butter 1 lb fettuccine cooked till

tender and cooled 1 1/2 c. heavy cream 4 ounce freshly-grated Parmigiano-Reggiano 1 x recipe Spicy Tomato Sauce (see recipe) 1 Tbsp. finely-minced fresh parsley leaves 3 Tbsp. butter softened 1/2 c. bread crumbs

Direcciones

1. Preheat the oven to 400 degrees. Bone and butterfly the veal breast. (Remove rib bones, breast bone, and cartilage.) Place the meat, skin-side down, and lightly lb. out the meat. Season with salt and pepper. Spread the forcemeat, proportionately over the meat. Lay the slices of pancetta over the forcemeat.
2. Roll the veal breast and tie it in a cylinder, with the butcher"s twine. Place on a parchment-lined baking sheet. Roast for 15 min, then reduce the temperature to 350 degrees, and continue roasting. Roast to medium or possibly till the internal temperature reaches 140 degrees, about 45 to 50 min.
3. In a large saute/fry pan, over medium heat, heat the butter. Add in the pasta. Season with salt and pepper. Saute/fry for 1 minute. Add in the cream and cheese, and bring to a simmer. Cook till the liquid thickens and coats the back of a spoon, about 6 min.
4. Remove the roast and allow to sit for 10 min before slicing. Remove the butcher"s twine and place on a carving board. Slice the veal into 1/2-inch pcs.
5. Mound the pasta in the center of each serving plate. Spoon the Spicy Tomato Sauce over the pasta. Lay several slices of the veal over the sauce. Garnish with parsley.
6. This recipe yields 4 to 6 servings.

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