Veal and Pumpkin Rolls
- Total Time: 50 mins
- Yield: 4
Description
If you prefer, you can substitute turkey or chicken scaloppine in place of the veal in this savory pumpkin recipe.
Ingredients
Units
- 16 veal scaloppine, about 1 1/2 oz each, pounded thin
- 1 lb (450 g) pumpkin, peeled and sliced
- 1 lb (450 g) chicory
- 1 1/4 oz (35 g) almonds, sliced
- 1/2 an onion
- All-purpose flour
- 1 1/2 oz (45 g) grated Parmigiano Reggiano cheese
- White wine to taste
- Butter
- Extra virgin olive oil to taste
- Salt and pepper to taste
Instructions
- Gently saute the onion in 2 tbsp of olive oil until lightly golden and then add the pumpkin slices.
- Salt and pepper the pumpkin and cook over low heat for 20 minutes, covered. Mash the pumpkin into a puree and add the grated Parmesan. Set aside.
- Place the pounded slices of veal on a work surface and spread each one with pumpkin puree. Roll them up tightly and roll in flour.
- Melt 2 tbsp of butter in a skillet and brown veal rolls, about 6 minutes. You may need more butter.
- Add enough wine to cover the bottom of the pan and allow it to evaporate. Cover the pan and cook the veal rolls for 6-8 minutes more.
- Finely chop the chicory and add it to a skillet containing 1 tbsp of olive oil; add the almonds and salt and pepper. Cook until the chicory wilts.
- Serve the veal rolls over the chicory mixture.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
If You Liked This Recipe, You’ll Love These
- How to Make Steak Pizzaiola
- Pumpkin Masala Curry
- Creamy Curried Pumpkin Soup
- Positanese Pizza: Raw Tomato Pizza from the Amalfi Coast
Frequently Asked Questions
Can I substitute turkey or chicken for the veal?
Yes — the excerpt specifically says turkey or chicken scaloppine can be used in place of the 16 veal scaloppine; both should be pounded thin (about 1 1/2 oz each) so they roll and cook at the same rate as the veal.
What is chicory and what role does it play in the dish?
Chicory is a mildly bitter leafy green that is finely chopped and wilted in 1 tablespoon of olive oil with the 1 1/4 oz of sliced almonds, salt, and pepper; the finished veal rolls are served on top of this mixture, so the bitterness of the chicory balances the sweetness of the pumpkin-Parmesan filling inside.
