Paupiettes (Provençal Veal Rolls)

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://blog.easygourmetdinners.com/2009/11/proven%C3%A7al-veal-rolls.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

4 thin slices veal, app: 3 1/2 6 X 1/16th inches, 225gr, 8oz
2 slices Prosciutto, cut in half to fit the veal, 60gr, 2.1oz
1/4 cup black, dry-cured or Greek olives, 25gr, .9oz
1 1/2 ounces spinach leaves, 45gr, 1.6oz
1 tablespoon olive oil, 13.5gr, .48oz
1 cup white wine, 240gr, 8.4oz
2 teaspoons cornstarch dissolved in 1 tbs water, 5.2gr, .18oz

Preparation

1
Roughly chop the olives.
2
Lay the veal slices flat. Pound to make thinner if needed.
3
Lay 1 slice of Prosciutto on top of each slice of veal.
4
Put a layer of spinach leaves on top of the Prosciutto.
5
Divide the olives and place on half of each parcel. They'll spread themselves out as you roll.
6
Starting from the narrow end (where the olives are) roll the parcels up, keeping them as tight as reasonable. Tie securely with kitchen string.
7
Heat oil in small, heavy pot or skillet. Add the veal rolls and brown lightly on all sides.
8
Pour in the wine, reduce heat, cover and simmer for 1 hour.
9
Dissolve cornstarch in water. Remove veal rolls to a small platter. Increase heat under sauce. Add cornstarch, stirring until clear and thickened. Spoon over rolls and serve.

Tools

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About

I've always loved making little food 'parcels'..... Wrapping whatever inside something else.

It's a bit of work, but the blend of flavors, the elegant presentaion, the ooh's and aah's, all make it worthwhile.

Thinly sliced veal or beef, rolled around a variety of stuffings are found all around the Mediterranean. These, with dry-cured ham and olives, are typical of Provençal. The meat should be between 1/16th and 1/4th inch thick (.4cm). It's best if you can have the butcher slice it. Or buy veal scallops and pound them thinner if needed.

Note: I didn't have kitchen string and discovered unflavored dental floss works great.
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Entire Recipe / per serving
Calories: 623/ 311.5
Total Carbohydrates: 10 / 5
Dietary Fiber: 2 / 1
Total Fat: 34 / 17
Saturated Fat: 8 / 4
Cholesterol: 220 / 110
Protein: 62 / 31
Calcium: 110 / 55
Sodium: 1717 / 858.5

I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Yield:

2

Added:

Saturday, February 27, 2010 - 7:47am

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