Veal Involtini with Grilled Anaheim Chiles
Serves 4 as an Entree, 20 as appetizers Ingredients: 12 slices veal scaloppini (about ¾ lb) 12 thin slices prosciutto (about ¼ lb) 12 thin slices provolone (about 7 oz) 24 fresh sage leaves salt and freshly ground black pepper Olive oil
Grilled Anaheim Chiles 6 Anaheim chilies (about 1 lb) 3 tablespoons olive oil 1 tablespoon red wine vinegar ¼ teaspoon dried oregano salt and freshly ground black pepper
Directions: Prepare a fire in a charcoal grill. Working in batches, place the veal slices between 2 sheets of plastic wrap. Pound with a mallet to an even thickness of slightly less than ¼ inch. Top each slice of veal with 1 slice prosciutto, 1 slice cheese and 2 sage leaves. Season to taste with salt and pepper. Roll up and secure each roll with a toothpick. Coast each roll in olive oil. Grill over a hot fire, turning often and brushing with oil if necessary to prevent sticking, until browned and cooked through, 8 – 10 minutes.
For Chiles: Prepare a fire in a charcoal grill. Brush chilies with 1 tablespoon olive oil. Grill over a medium-hot fire until charred, 10-15 minutes. Transfer to a cutting board. Remove skin ribs and seeds. Cut into strips. Put chile strips in a bowl. Add remaining 2 tablespoons olive oil, vinegar and oregano and mix well. Season to taste with salt and pepper and serve warm or at room temperature.
Notes: Thinly sliced veal cooks very quickly; do not overcook, or it will toughen. Ideally, small scaloppini are cut across the grain from a single muscle, but thin slices cut across the entire leg will do. William-Sonoma, the best of Taste page 157
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