Description
A flavorful and elegant veal roll stuffed with a savory mixture of chestnuts, herbs, and breadcrumbs, roasted to perfection for a tender and aromatic main course.
Ingredients
Scale
Veal Roll
- 2 pounds veal shoulder, butterflied
Stuffing
- 1 cup cooked chestnuts, chopped
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- 1/4 cup fresh thyme, chopped
- 1 onion, finely chopped
- 1 egg, beaten
- Salt to taste
- Pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare it for roasting the veal roll.
- Prepare the Stuffing: In a mixing bowl, combine the chopped cooked chestnuts, breadcrumbs, minced garlic, chopped parsley, fresh thyme, finely chopped onion, beaten egg, salt, and pepper. Mix thoroughly to create an even stuffing mixture.
- Assemble the Veal Roll: Lay out the butterflied veal shoulder flat and evenly spread the chestnut and herb stuffing over the surface.
- Roll and Secure: Carefully roll the veal up tightly to encase the stuffing. Use kitchen twine to securely tie the roll in multiple places to maintain its shape during roasting.
- Roast the Veal Roll: Place the tied veal roll into a roasting pan and roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches 160°F (70°C), ensuring the meat is cooked through and safe to eat.
- Rest Before Slicing: Remove the veal roll from the oven and let it rest for 10 minutes. This helps retain the juices before slicing into serving portions.
Notes
- Use a meat thermometer to accurately check the internal temperature for perfect doneness.
- You can substitute fresh herbs based on availability or preference, but parsley and thyme provide the classic flavor profile.
- Allowing the meat to rest after roasting is important to keep it juicy and tender.
- Butterflying the veal shoulder thinly helps the stuffing to cook evenly inside the roll.
