Directions for: Veal Scaloppine Stuffed with Grilled Eggplant and Whole Basil Leaves
Ingredients
Veal Scaloppine Stuffed with G1 Tbsp butter
1 large portobello mushroom, stemmed, and, thinly sliced across the grain
2 baby eggplant, sliced thinly on the diagonal, salted and rinsed
4 3 oz pieces veal, leg, scaloppine, pounded thinly
salt
freshly cracked black pepper
12 whole basil, leaves, washed and dried
12 paper thin slices pancetta
2 Tbsp olive oil
cup port
Saucecup white wine
cup chicken stock
2 shallot, diced
2 white mushroom, diced
1 cup thirty-five percent cream
1 Tbsp grated Grana Padano cheese
1 Tbsp grated parmesan cheese
salt, for seasoning
Directions
Veal Scaloppine Stuffed with G1. Preheat oven to 375 degrees F.
2. Heat butter on high in a large skillet. Fry slices of mushroom until golden, about 2 minutes per side. Season with salt and freshly cracked black pepper. Remove mushrooms then deglaze pan with 1/2 cup port. Let port reduce to half. Set aside.
3. Oil eggplant slices and grill on medium high for 3 to 4 minutes per side, until soft and grill marks are brown. Set aside.
4. Lay pieces of veal in a row on a board with the long end toward you. Season with salt and cracked black pepper. Line each piece with about 3 basil leaves, not overlapping. Lay a few eggplant slices on top of basil. Slices should be arranged horizontally. Finally, lay a couple of mushroom slices in a single layer on top of eggplant.
5. Roll the meat up starting at bottom end. do not roll tightly. Wrap each with a couple of slices of pancetta and tie with butchers twine or fasten with toothpicks.
6. Heat olive oil in a skillet with an ovenproof handle. Sear the veal bundles for 3 to 4 minutes, turning to brown evenly. Transfer pan to oven and continue cooking 4 to 5 minutes.
Sauce1. in saucepan combine everything except cream and cheese. Bring to a boil for 10 to 15 minutes until it is reduced to one quarter the amount. Add cream and simmer for another 10 to 15 minutes. Add cheese just before serving.
2. Drizzle sauce over veal scaloppini and trickle with port reduction.
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