UPLOADED/REDIRECTED Sicilian Veal Roulade

Local & Sustainably Raised Pennsylvania Veal

There’s nothing quite like the smell of a hearty tomato sauce simmering on the stove. Thanks to our friends at the Pennsylvania Beef Council, we’ve got the perfect one: Sicilian veal roulade.

This dish echoes the bright, warm flavors of Sicily, bursting with a sharp bite from the kalamata olives and sun-ripened, rustic tomato sauce. Peppered with potatoes, mushrooms, and finished off with a pour of white wine, this dish is the best way to brighten and soothe the soul.

Prepping your veal cutlets

Veal cutlets come from the top round and will be about a quarter inch thick, and to properly roll our roulades, we want them thinner and offering a larger surface area. You can ask your butcher to prep them for you, or more enjoyably, you can do this at home. Simply place your veal cutlet between two pieces of parchment paper or cellophane, and pound with the flat side of a meat mallet, skillet, rolling pin or wine bottle until they are about an eighth inch thick. Now, you’re ready to roll.

Sicilian Veal Roulade REcipe

4 large veal cutlets

Veal Stuffing:

3 cups of baby spinach

3 cups diced mushrooms

1 large onion

1/2 cup of pecorino romano cheese

4 tbsp olive oil

Sauce:

3 potatoes

1/2 cup kalamata olives

1 large yellow onion (diced)

1 bunch string beans

3 cups diced tomatoes

1/2 can tomato paste

2 cups white wine

2 tbsp oregano

For the stuffing:

Finely dice spinach, mushrooms, onions, and saute with olive oil and cook until spinach is soft and onions are translucent. Season with salt and pepper to taste. Stir in grated pecorino. Set aside and let cool.

Use a meat tenderizer to thin veal cutlets. Salt and pepper inside and out. Add stuffing and roll like a pinwheel and tie with butcher string.

Sear the outside of the veal roulades in your dutch oven with olive oil. In the same pot add your large diced potatoes, onion, and saute for 3 minutes. Add all other sauce ingredients. Cover and cook on low/medium heat for 45 minutes. Garnish with microgreens.

For more information about veal and for additional recipes, visit pabeef.org.

This post was sponsored by the Pennsylvania Beef Council, a nonprofit working on behalf of the 18,000 beef, dairy, and veal farmers in Pennsylvania.