Saturday, March 5, 2011

Carmela Soprano's Veal Rollatini with Peas / Chicken Pork Rolls

Last week I prepared Carmela Soprano's Poached Chicken with Pesto, a nice simple recipe that I plan to use during the summer.  

Carmela thought it was fit for a bride.  
I don't think so.
I'm thinking more something for a casual get together.

To be honest, I can't picture Carmela making poached chicken for a wedding.
Well, maybe for Janice.
Definitely not for Meadow.


Okay... this week's recipe is a little more complicated.  
It's not really hard, but it does take more effort.

Also, it's not for the vegetarians in the crowd.
Sorry.
I cook 'em as I find 'em.
Go yell at Carmela.
It's her cookbook.


In the Dinner for Twelve chapter of Carmela's Entertaining with The Sopranos Carmela cooks big.  
Don't panic.
Cook and refrigerate some for another meal... or two.
Why not?  This takes a bit of work.  
You'll have earned the right to relax for a meal... or two. 


                        Veal Rollatini with Peas
                       
In a large bowl combine
1 pound lean ground pork
1 small garlic clove, finely chopped
2 teaspoons finely chopped rosemary
1/2 teaspoon salt, more or less
black pepper
Form the mixture into 24 sausages, about 3 inches long
----
Lay out
24 thin slices veal scallopini, about about 3 x 4 x 1/4 inch thich
Sprinkle them with
salt and black pepper
Place a sausage at the short end, and roll up
Either pin with a toothpick or tie it closed with a string.
Make 23 more rolls.
----
In a large skillet heat over medium heat
2 tablespoons olive oil
Place enough rolls to fit comfortably.
Brown on all sides, about 10 minutes, and place on platter.
Cook remaining rolls and place them on the platter.
----
Pour into the skillet
1 Cup dry white wine
Cook 1 minute, scraping the bottom of the pan.
Add 
1 28-ounce can Italian peeled tomatoes, chopped
salt, if you wish
Return the rolls to the skillet, reduce the heat to low,
and partially cover the pan.
Cook, turning the rolls occasionally, for 20 minutes.

(At this point you can refrigerate the rolls, covered.
Reheat the rolls over low heat, adding water to the liquid if you 
want more of a sauce.)

Add to the skillet in which you are heating the rolls
10 ounces frozen baby peas, partially thawed
Simmer 5 minutes.
Place the rolls on a platter and remove the toothpicks or string.
Spoon the sauce over the rolls.
Garnish with 
chopped fresh parsley


Okay... Carmela can buy what she wants.
Veal scallopini is a bit pricey.  
If you can even find it.
Remember that big box of skinned, boned chicken breasts?
They can be pounded flat and used instead of the veal.

Tony and the boys aren't dropping by.
You just want to feed the family.
What you save from not buying veal you can spend on a show.


In a rush?
Right, who isn't.  
Breakfast sausage links, with a bit of garlic and rosemary, could be used.
Hey, the kids might even prefer them.
They might not like rosemary.
Use the recipe as a starting point, not a life goal.


Would I make Veal Rollatini with Peas again?
Sure.
With pounded chicken.
and I'd freeze the leftovers.


Another recipe down.  Twenty-eight more to go.

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