processing
logo
basket
search bar
user
phone
share
 
  • Contact Us
  • View Videos
    Store Video Department Tour Media
  • What's New
  • About A&V
  • Catering
  • Gift Baskets
  • Events
  • Recipes
  • Account
  • Login
  • call us @ 1-212-452-0690
  • upper east side location
  • greenwich village location
  • send us an email
  • facebook
  • instagram
  • twitter
Questions?  Give us a call    212.452.0690
Login
 
Account
 
Your Basket
Agata & Valentina Logo
Facebook
instagram
twitter
What's New
 
Catering Menus & Pricing
 
Classes & Events
 
Recipes from agata
 
View Videosabout our market
Store Video Department Tour Media
 
Gift Baskets
 
About A&V & Stores

OUR NEW AGATA & VALENTINA GLUTEN FREE STORE IS ONLINE!!!

Shop Mercato.com

 
Agata & Valentina Logo
  • Login
  • Account
  • Wishlist
  • Cart
Agata & Valentina Logo
  • Account
  • Home
  • Product Finder
  • Advanced Search
  • Contact Us
  • Login

Recipes Blog

Skip Navigation Links.
Collapse MeatsMeats
Cassoulet, Italian-Style
Garlic Roasted Leg of Lamb
Herb-Roasted Fresh Ham (Butterflied and Rolled)
Italian Style Stuffed Veal Roast
Meatballs with White Wine, Lemon & Bay Leaves
Polpettine al Limone (Sicilian Meatballs)
Roast Rack of Lamb with Flageolet Beans (for Two)
Roasted Bone-In Pork Loin
Summer Veal Stew
Three Cheese Chicken Cutlet Parmigiano
Pesto Rubbed Chicken w Panzanella
Chicken Parmigiana
Chicken Cacciatore
Expand FishFish
Expand VegetablesVegetables
Expand PastaPasta
Expand SoupsSoups
Expand Side DishesSide Dishes

Italian Style Stuffed Veal Roast



Fresh Sage
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.
Serves: 4-6
Ingredients:

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


Directions:

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.

Italian Style Stuffed Veal Roast



Fresh Sage
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.
Serves: 4-6
Ingredients:

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


Directions:
Sign up for the latest news and promotions from Agata & Valentina!

Subscribe To Email List

Enter your email address below to subscribe to A&V Newsletter.

about us

about us

  • history
  • press
  • employment at a&v
  • contact us
Facebook Instagram Twitter
  • history
  • press
  • employment at a&v
  • contact us
Facebook Insagram twitter

learn more

learn more

  • catering / home shopping / Corporate
  • delivery rates & policies
  • shipping policy
  • Frequently Asked Questions (FAQ)
  • gift card policy
  • privacy policy
  • terms & conditions
  • Return Policy
  • catering / home shopping / Corporate
  • delivery rates & policies
  • shipping policy
  • Frequently Asked Questions (FAQ)
  • gift card policy
  • privacy policy
  • terms & conditions
  • Return Policy

visit our store

visit our store

UPPER EAST SIDE
1505 FIRST AVENUE
NEW YORK CITY, NY 10075

UPPER EAST SIDE
1513 FIRST AVENUE
NEW YORK CITY, NY 10075



UPPER EAST SIDE
1505 FIRST AVENUE
NEW YORK CITY, NY 10075



Copyright © 2020 Agata & Valentina. All rights reserved.