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Portafoglio di vitello |
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Stuffing
- 1 bag of fresh spinach
- 12 mushrooms
- Extra virgin olive oil in sufficient quantity
- 20 ml (4 tsp) chopped garlic
- 120 g (4 oz) smoked caciocavallo (hard cheese)
- 20 ml (4 tsp) chopped parsley
- 60 ml (4 tbsp) grated parmigiano reggiano
- Salt and ground black pepper
- 4 large Quebec Milk-Fed Veal scallops of 120 g (4 oz) each
- Salt and pepper
- 4 slices of prosciutto di Parma
- A sufficient amount of flour
- A sufficient amount of extra virgin olive oil
- 180 ml (3/4 cup) white wine
- 500 ml (2 cups) veal stock
- unsalted butter
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Preparation
- Remove the stems, clean and drain the spinach.
- Clean and dice the mushrooms.
- In olive oil, sauté the spinach, the mushrooms and the garlic.
- Dice the caciocavallo cheese.
- In a bowl, mix the chopped parsley, the two cheese, the spinach and the mushrooms. Season.
- Using a rolling-pin, flatten the milk-fed veal scallops. Season. Place a slice of prosciutto on each of the milk-fed veal scallops. Place the stuffing on one side of the scallops. Fold in two to form “wallets”. Using a chef knife, seal the edges with the non-cutting side of the knife.
- Dust the “wallets” with flour.
- In a pan, heat the oil and sauté the “wallets” on each side for a few minutes.
- Once cooked, let the “wallets” in the pan, decant, skim off the fat and deglazed with white wine.
- Moisten with the veal stock and reduce by half.
- Stir in the butter.
- Place the milk-fed veal “wallets” in the plates and coat with sauce.
This recipe was prepared by the Institut de tourisme et d’hôtellerie du Québec (ITHQ), for the Veau
de lait du Québec à l’italienne course.
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