Sure thing! Get ready to tantalize your taste buds with this exquisite recipe for Stuffed and Roasted Rack of Veal! 🍖🔥
Stuffed and Roasted Rack of Veal Recipe
Description:
Indulge in the flavors of this succulent Stuffed and Roasted Rack of Veal, a delightful dish perfect for any occasion. With a delectable filling and perfectly roasted veal, this recipe is sure to impress!
- Cook Time: 2 hours
- Prep Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Recipe Category: Veal
- Keywords: Meat, Weeknight, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Spinach |
| 1 | Ricotta cheese |
| 3 cloves | Garlic |
| 1/2 tsp | Kosher salt |
| 1/2 tsp | Ground black pepper |
| 1/4 cup | Olive oil |
| 4 slices | Salami |
| 1 | Egg yolks |
| 1 loaf | Bread crumbs |
Nutritional Information (per serving):
- Calories: 259.3
- Fat Content: 20.8g
- Saturated Fat Content: 6.2g
- Cholesterol Content: 134.6mg
- Sodium Content: 1891.1mg
- Carbohydrate Content: 9.4g
- Fiber Content: 0.9g
- Sugar Content: 0.8g
- Protein Content: 9.2g
Instructions:
-
Preheat your oven: Begin by preheating your oven to 425°F (220°C), ensuring it’s nice and hot for the roasting process.
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Prepare the stuffing: In a mixing bowl, combine the spinach, ricotta cheese, minced garlic cloves, bread crumbs, diced salami, egg yolks, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper. Mix thoroughly until the ingredients are well incorporated and the mixture is smooth. Set aside.
-
Prepare the veal: Create a pocket in the rack of veal for the stuffing. Using a sharp knife, make an incision in the center of the eye of the rack. Carefully insert the knife along the length of the rack, ensuring not to pierce through the other side. Remove the knife and insert the handle of a wooden spoon into the incision. Wiggle the spoon handle back and forth to create a pocket within the veal.
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Stuff the veal: Fill a pastry bag fitted with a plain tip with the prepared stuffing mixture. Gently insert the pastry bag into the pocket of the veal and squeeze to fill it with the stuffing. Alternatively, you can use a ziplock bag with a corner snipped off. Use the wooden spoon handle to push the stuffing down into the veal, ensuring it fills the entire pocket evenly.
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Season and roast: Once the veal is stuffed, rub it all over with olive oil and season generously with 1 tablespoon each of kosher salt and ground black pepper. Place the rack of veal into a roasting pan and transfer it to the preheated oven.
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Roast the veal: Roast the veal at 425°F (220°C) for 30 minutes to allow the exterior to brown and seal in the juices. Then, reduce the oven temperature to 350°F (175°C) and continue to roast for an additional 1 hour and 20 minutes, or until a meat thermometer inserted into the thickest part of the veal registers 150°F (65°C).
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Rest and carve: Once cooked to perfection, remove the rack of veal from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful result.
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Serve and enjoy: Slice the stuffed and roasted rack of veal into individual portions and serve hot. Pair it with your favorite sides and enjoy a mouthwatering meal that’s sure to impress your guests!
