Fresh Sage

Agata says:

Try this simple, elegant Stuffed Veal Roast for Sunday dinner or for whenever company comes. It is relatively easy to pull together and most of it can be prepared ahead of time.
It will be moist enough to serve without a pan sauce, but most people prefer a little juice anyway, which is why we included a quick sauce at the bottom.
Serve your stuffed veal or beef with roasted fingerlings, which are in season right through the end of Autumn or see one of our cooked onion recipes.

Italian Style Stuffed Veal Roast


¼ lb. pancetta, diced
3 tbs. A&V extra virgin olive oil
1 small Portobello mushroom, about 6 oz., diced
1 bunch fresh sage, coarsely chopped
4 oz. fresh spinach, blanched, squeezed dry and chopped
4 pieces dried porcini, presoaked in lukewarm water for ½ hr in advance
2 ½ lb. piece veal shoulder or rump roast, butterflied by butcher
Sea salt and freshly ground black pepper to taste


Preheat oven to 350 degrees.

1. Saute pancetta in 1 tbs. of the olive oil over medium heat until softened. Add portobello mushrooms and sage. Cook for 3 minutes. Add spinach and porcini. Cook another 2 minutes. Season with black pepper.
2. Transfer mixture to a bowl and let cool. (May be done a day in advance.)
3. Place cooled stuffing inside the veal roast, roll up and secure with kitchen twine. Season all over with salt and pepper.
4. Heat remaining olive oil in a roasting pan and brown the veal on all sides. Transfer pan to preheated oven and roast for 1 ¼ hours, or until an instant-read meat thermometer reads 125 degrees F. Remove kitchen twine. Tent the meat with foil and let rest for 10 minutes before carving.

** For quick pan sauce, deglaze pan with container of A&V veal demiglace and ½ cup dry white wine. Cook over medium high heat, stirring and scraping pan all the while until juices reduce slightly. Can add a pat of sweet butter and a sprinkling of fresh chopped Italian parsley. Pour over individual servings.

Serves 4-6