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Veal Loin Stuffed with Bell Peppers, Goat Cheese and Basil Recipe

Veal Loin Stuffed with Bell Peppers, Goat Cheese and Basil Recipe

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Veal Loin Stuffed with Bell Peppers, Goat Cheese and Basil

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Ingredients

Count

Nutrition

474

Calories

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Ingredients:

Serving

2 large yellow bell peppers
1 3- oz package cream cheese with chives, room temperature
1 5.3- oz package basil and roasted garlic goat cheese or 6 oz soft fresh goat cheese (such as montrachet), room temperature
1 4 3/4-lb center-cut veal rib roast (also known as rack of veal), boned, trimmed of all fat and outer membrane
1 bunch fresh arugula, stems trimmed
16 large fresh basil leaves
14 oil-packed sun-dried tomatoes, drained
2 tbsp (1/4 stick) butter
8 bacon slices
2 3/4 cups canned low-salt chicken broth
3 medium shallots, finely chopped
1/4 cup fresh lemon juice
2 tbsp drained capers
1/2 cup (1 stick) butter, cut into pieces, room temperature
2 tbsp chopped fresh italian parsley

Directions:

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel peppers. Cut lengthwise into quarters; seed and stem peppers. Trim edges of peppers to flatten all sides if necessary.
Stir cream cheese and goat cheese in small bowl to blend.
Butterfly veal by staring at 1 long side of veal and cutting horizontally to within 1 inch of opposite long side. Open veal as for book. Place large sheet of plastic wrap over cut surface of veal. Using meat pounder or rolling pin, pound veal to generous 1/2-inch even thickness, forming rectangle approximately 10 X 12 inches. Season with salt and pepper.
Blanch arugula in saucepan of boiling water just until wilted, about 2 seconds. Drain; rinse with cold water. Drain well on paper towels; pat dry. Repeat blanching process with basil leaves. Overlap arugula leaves down center of veal, forming 2-inch-wide by 12-inch-long strip. Cover with half of bell peppers, skinned side down. Top with tomatoes, arranged in 2 rows.
Set aside 1/4 cup cheese mixture for sauce. Spoon remaining cheese mixture in even log atop tomatoes. Arrange remaining bell peppers, skinned side up over cheese. Arrange blanched basil leaves over peppers.
Fold 1 long side of veal over filling. Tightly roll up veal jelly roll style. Cover ends of veal roll with heavy-duty aluminum foil to enclose filling completely. Tie kitchen string around veal roll every 1 1/2 inches to maintain neat log shape. Wrap string lengthwise around veal roll to secure foil at ends, weaving string alternately under and over crosswise ties. Cover veal roll and reserved 1/4 cup cheese mixture separately; refrigerate until well chilled,at least 6 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 375°F. Melt butter in heavy large shallow roasting pan over medium-high heat. Season veal with salt and pepper. Place veal in pan and brown on all sides, turning frequently, about 10 minutes. Remove pan from heat; cool veal 15 minutes. Drape bacon slices over veal, tucking ends under veal.
Roast veal until thermometer inserted into center of meat (not filling) registers 140°F, about 45 minutes. Transfer to work surface. Let stand 15 minutes.
Combine broth and shallots in heavy medium saucepan. Boil over high heat until mixture is reduced to 1/2 cup, about 20 minutes. Whisk in lemon juice and capers. Reduce heat to low; gradually whisk in butter, then reserved 1/4 cup cheese mixture and parsley. Season sauce to taste with salt and pepper.
To serve, remove bacon, string and foil from veal roast. Cut veal roast crosswise into even slices. Spoon a few tablespoons sauce onto each plate. Top with 2 veal slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	473.95 Kcal (1984 kJ)
Calories from fat	408.96 Kcal
		% Daily Value*
Total Fat	45.44g	70%
Cholesterol	107.13mg	36%
Sodium	503.87mg	21%
Potassium	411.66mg	9%
Total Carbs	11.78g	4%
Sugars	4.97g	20%
Dietary Fiber	2.47g	10%
Protein	7.57g	15%
Vitamin C	46.6mg	78%
Vitamin A	1.1mg	36%
Iron	13.9mg	77%
Calcium	81.9mg	8%

Amount Per 100 g
Calories	174.24 Kcal (730 kJ)
Calories from fat	150.35 Kcal
		% Daily Value*
Total Fat	16.71g	70%
Cholesterol	39.38mg	36%
Sodium	185.24mg	21%
Potassium	151.34mg	9%
Total Carbs	4.33g	4%
Sugars	1.83g	20%
Dietary Fiber	0.91g	10%
Protein	2.78g	15%
Vitamin C	17.1mg	78%
Vitamin A	0.4mg	36%
Iron	5.1mg	77%
Calcium	30.1mg	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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