Stuffed Veal Rolls

Such a yummy meal tonight.  Couldn't decide what to have and finally decided on Veal Picatta at the store.  Bought the Veal, Green Beans, Roma Grape Tomatoes and Shallots. But by the time I got home I'd decided to try something else.  So I started with the veal, pounded it out for easier rolling.  Sauteed a few chopped Portabello Mushroom caps, Shallots, Sun-dried Tomatoes in 2 teaspoons of oil from the sun-dried tomato jar. After that cooled I combined it with chopped Basil and Goat Cheese.  Seasoned the Veal pieces with Kosher Salt and Black Pepper, placed a piece of Prosciutto on each and a dollop of the Goat Cheese mixture, rolled and secured with toothpicks.

Next, I browned the rolls in olive oil, probably a total of 5-6 minutes. 

Then I placed them in the oven while I prepped the sauce.  I used a jar of Acetum Cipolline Onions in Aceto Balsamic di Modena that we had purchased on our Italian Market trek in Philadelphia a few weeks ago. So my process was to add the drained onions to the pan, along with a squirt of Tomato Paste from a tube of double concentrated tomato paste. Deglazed with 1 cup white wine and reduced by 1/2 then added in the reserved balsamic vinegar liquid from the Cipolline. 

Added rolls back to pan with additional shreds of basil and simmered for a few minutes.

Meanwhile I sauteed another sliced shallot and a minced clove of garlic, tossed in blanched green beans, until the shallots are lightly caramelized.  Add halved cherry tomatoes and season to taste. Serve immediately or dress with olive oil and balsamic vinegar and serve room temp over a blend of baby lettuces for a great salad.

Here's our plated meal:

Very tender veal, lots of depth of flavor, the stuffing was permeated throughout the veal roll and the sauce was just acidic enough to complement the veal and the goat cheese.  Think I might leave out the Prosciutto and add chopped Pancetta to the saute of stuffing vegetables.  You could easily sub olives for the sun-dried tomatoes.