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Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots Recipe

Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots Recipe

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Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots

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Ingredients:

Serving

3 veal cutlet fillets
8 oz farmer's cheese
1/4 lb golden raisins
1/4 lb pine nuts, toasted
1/4 lb calamata olives, pitted, chopped
extra-virgin olive oil, for sauteing
spaetzle , recipe follows
frizzled beets and carrots, recipe follows

Directions:

Pound the veal cutlets until they are thin enough to roll. Divide the farmer's cheese between the 3 veal cutlets and spread a thin layer on top of each piece of meat. Add the raisins, pine nuts and an olive tappanade on top of the cheese, then roll each cutlet into a log. Tie each log with butcher's twine, and then set aside.
Heat olive oil in a medium sized pan and saute the veal logs over medium heat until they are cooked throughout and browned on all sides.
Serve with Spaetzle and Frizzled Beets and Carrots. Place the spaetzle in a mound on the center of the plate. Halve the stuffed veal logs by slicing them on the bias. Prop up the pieces on either side of the spaetzle. Garnish with frizzled beets and carrots. Finish with fresh rosemary sprigs and some sauteed beet greens.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Spaetzle:
2 cups all-purpose flour
4 eggs
1/2 cup milk
1 tablespoon fresh rosemary leaves, chopped
Chicken stock, for boiling spaetzle
1 teaspoon lemon zest
4 tablespoons (1/2 stick) unsalted butter
1 clove garlic, finely chopped
Salt and pepper
Form a mound of flour in a large bowl and make a well in the center. Incorporate the eggs, 1 at a time, in the well and slowly mix together with the flour. Add milk as you stir the flour batter together. Slowly integrate the rosemary and lemon zest. Continue to stir until a thickened batter forms.
Push the batter through a fine mesh strainer into a medium sized pot of boiling chicken stock. The spaetzle is done when the pieces float to the top of the stock. Use a slotted spoon to remove the cooked spaetzle.
Melt butter in a large skillet, add garlic and spaetzle, then set aside.
Frizzled Beets and Carrots:
Vegetable oil, for frying
1 beets, peeled and sliced into long, thin strips
2 carrots, peeled and sliced into long, thin strips
Salt
Heat vegetable oil in a medium sized pan and fry the vegetables until they are crispy. Place the cooked vegetables on a paper towel to drain any excess oil. Sprinkle with salt, to taste.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	602.15 Kcal (2521 kJ)
Calories from fat	388.23 Kcal
		% Daily Value*
Total Fat	43.14g	66%
Cholesterol	27.22mg	9%
Sodium	845.53mg	35%
Potassium	507.54mg	11%
Total Carbs	40.72g	14%
Sugars	26.83g	107%
Dietary Fiber	4.3g	17%
Protein	22.3g	45%
Vitamin C	1.5mg	3%
Vitamin A	0.8mg	25%
Iron	3mg	17%
Calcium	79.8mg	8%

Amount Per 100 g
Calories	318.64 Kcal (1334 kJ)
Calories from fat	205.44 Kcal
		% Daily Value*
Total Fat	22.83g	66%
Cholesterol	14.4mg	9%
Sodium	447.43mg	35%
Potassium	268.58mg	11%
Total Carbs	21.55g	14%
Sugars	14.2g	107%
Dietary Fiber	2.28g	17%
Protein	11.8g	45%
Vitamin C	0.8mg	3%
Vitamin A	0.4mg	25%
Iron	1.6mg	17%
Calcium	42.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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