- 6 pounds boneless veal breast, trimmed of excess interior fat
- 10 sage leaves, chiffonade
- 2 tablespoons salt, plus more for seasoning
- 1 tablespoon freshly ground black pepper, plus more for seasoning
- ½ teaspoon fennel pollen
- Zest of one medium orange
- 1 ½ tablespoons minced garlic
- 3 ounces thinly sliced prosciutto di Parma
- ¼ cup extra virgin olive oil
- 4 cups large diced onion
- 2 cups large diced celery
- 2 cups large diced carrot
- Bouquet of fresh thyme
- 4 bay leaves
- 1 1/2 cups dry white wine
- 1 1/2 cups dry red wine
- 2 quarts chicken stock
- 4 medium turnips, peeled and cut into 1-inch pieces
- 1 stick cold unsalted butter, cut into pieces
- Creamy Polenta, for serving
- Tomato Braised Escarole, for serving
- 1 cup finely chopped Delmonico Olive Salad, for garnish
Using the studded side of a butcher’s mallet, pound the veal until it is an even 1-inch thickness. Sprinkle the sage, salt, pepper, fennel pollen, orange zest and garlic over the inside of the veal, then lay the prosciutto slices evenly over the seasoned meat in an even layer. Orient the breast so that the long side is closest to you, and then tightly roll the breast up to form a long thin cylinder. Using butcher’s twine and starting in the middle of the roulade, tie the roll every inch or so to keep it tightly rolled. Refrigerate overnight.
The next day, cut the roulade in half crosswise (between two of the ties), so that it fits in your Dutch oven.
Preheat the oven to 350 degrees F.
Season the roulade all over the outside with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and sear the meat until nicely browned on all sides. Remove the roulades from the pan and set aside. Add the onion, celery and carrot to the hot pan, along with the thyme bouquet and bay leaves, and cook until the vegetables are caramelized, 10 to 12 minutes. Deglaze the pan with the white and red wine and cook until the wine is almost completely reduced and just coats the vegetables. Add the stock and bring the liquid up to a simmer. Return the meat to the braising liquid, adding more stock (if necessary) so that ¾ of the veal is submerged. Cover the pot and cook until tender when pierced with a fork or the tip of a knife, about 3 hours.
Remove the veal from the pan and set aside, loosely covered. Strain the braising liquid (discarding solids), and then return the liquid to the Dutch oven. Add the turnips and cook until the sauce is reduced by half and the turnips are tender. Add the butter to the sauce little by little, whisking until it is fully incorporated and emulsified. Do not allow the sauce to boil once the butter has been added or it will break.
Cut the strings off of the roulade and slice it crosswise into 1-inch rounds. Serve one or two slices of the meat and a few pieces of turnip over Creamy Polenta with some of the Tomato Braised Escarole. Spoon the sauce over the top and garnish with a sprinkling of the Delmonico Olive Salad.
Serves: 8 to 10 entrée portions (2 slices of veal per guest)
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