Paupiettes (Provençal Veal Rolls)
Total time: 1 hour 10 minutes
Thinly sliced veal or beef, rolled around a variety of stuffings are found all around the Mediterranean. These, with dry-cured ham and olives, are typical of Provençal. The meat should be between 1/16th and 1/4th inch thick (.4cm). It's best if you can have the butcher slice it. Or buy veal scallops and pound them thinner if needed.
Ingredients:
- 4 thin slices veal, app: 3 1/2 X 6 X 1/16th inches (8 X 15 X .4cm), about 8oz total weight, 225gr, 8oz
- 2 slices Prosciutto, cut in half to fit the veal, 60gr, 2.1oz
- 1/4 cup black, dry-cured or Greek olives, 25gr, .9oz
- 1.5oz (45gr) spinach leaves, 45gr, 1.6oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 cup white wine, 240gr, 8.4oz
- 2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water, 5.2gr, .18oz
Instructions:
- Roughly chop the olives.
- Lay the veal slices flat. Pound to make thinner if needed.
- Lay 1 slice of Prosciutto on top of each slice of veal.
- Put a layer of spinach leaves on top of the Prosciutto.
- Divide the olives and place on half of each parcel. They'll spread themselves out as you roll.
- Starting from the narrow end (where the olives are) roll the parcels up, keeping them as tight as reasonable.
- Tie securely with kitchen string.
- Heat oil in small, heavy pot or skillet. Add the veal rolls and brown lightly on all sides.
- Pour in the wine, reduce heat, cover and simmer for 1 hour.
- To finish: Dissolve cornstarch in water.
- Remove veal rolls to a small platter and carefully remove string.
- Increase heat under sauce. Add cornstarch, stirring until clear and thickened.
- Spoon over rolls and serve.
- Note: I didn't have kitchen string and discovered unflavored dental floss works great.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 623 / 311.5 Total Carbohydrates: 10 / 5 Dietary Fiber: 2 / 1 Total Fat: 34 / 17 Saturated Fat: 8 / 4 Cholesterol: 220 / 110 Protein: 62 / 31 Calcium: 110 / 55 Sodium: 1717 / 858.5 |
General Technical Details and Disclaimer:
** The nutrition info assumes that 75% of the alcohol is cooked off after simmering.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/