Panettone Sandwiches with Roast Veal and Sautéed Catalogna
Category: Main Dish
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Panettone (Milanese, low and wide) | 50g |
| Sliced Almonds | To taste |
| Sun-dried Tomatoes in Oil | 60g |
| Butter | To taste |
| Veal (for roasting) | 800g |
| Garlic | 1 clove |
| Carrot | 1 |
| Celery | 1 stalk |
| Yellow Onion | 1 |
| Bay Leaf | 1 |
| Cloves | 3 |
| Whole Black Peppercorns | To taste |
| Fine Salt | To taste |
| Water | 5L |
| White Wine | 250g |
| Extra Virgin Olive Oil | 3 tbsp |
| Catalogna (Chicory) | 350g |
| Fresh Chili Pepper | 1 |
| Garlic (for sautéing catalogna) | 1 clove |
Instructions
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Prepare the Roast Veal:
- Start by preparing the roast veal. If you’re using leftover veal, such as from a previous roast, ensure the meat is tender and ready. If preparing fresh, first clean the veal from any cartilage or connective tissue.
- In a large pot, add the veal along with the peeled and chopped carrot, celery, and onion. Also add the bay leaf, cloves, and black peppercorns for flavor.
- Pour in the white wine and enough water to cover the veal completely. Season with salt and a drizzle of olive oil. Bring to a boil over medium heat, and skim off any foam that forms on the surface.
- Once the foam is removed, lower the heat and let it simmer for about 2 hours, or until the veal is tender and easily pulls apart.
-
-
Sauté the Catalogna (Chicory):
- While the veal is cooking, prepare the catalogna. Trim the base of the chicory and cut it into pieces roughly 10 cm long.
- Rinse the catalogna thoroughly under cold water to remove any dirt or grit.
- In a large sauté pan, heat a good amount of olive oil over medium-high heat. Add the garlic clove and fresh chili pepper, heating until fragrant.
- Add the catalogna to the pan, stirring occasionally, and sauté until it becomes tender and slightly crispy. Remove the garlic and chili before serving.
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Prepare the Panettone:
- While the veal and catalogna are cooking, slice the panettone into 8 pieces, each about 1.5 cm thick. Choose slices of similar size to ensure the sandwiches are uniform in shape and size.
- Heat a non-stick pan over medium heat and melt a small amount of butter in it. Place the slices of panettone in the pan, pressing down lightly with a spatula to toast them until golden brown and slightly crispy on both sides. This adds a delicious crunch and brings out the panettone’s natural sweetness.
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Assemble the Sandwiches:
- Once the veal has cooled, slice it as thinly as possible to allow for easy assembly of the sandwiches.
- On each slice of toasted panettone, layer a few slices of the tender veal, a couple of sun-dried tomatoes, and a spoonful of sautéed catalogna.
- Top with another slice of panettone to form the sandwich.
- If desired, sprinkle a few sliced almonds over the filling to add extra texture and flavor.
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Serving:
- Serve the panettone sandwiches warm, either whole or cut in half for smaller portions. The contrast between the sweet, slightly crispy panettone and the savory veal and vegetables makes for an exciting and unique dish that’s perfect for any occasion.
Enjoy your Panettone Sandwiches with Roast Veal and Sautéed Catalogna—an innovative fusion of sweet and savory that’s sure to impress!
