Executive Chef Jen Biesty
Scala's Bistro, San Francisco
Yield: Serves 12
- 4 pounds veal breast
- Salt & Pepper to taste
- ¼ cup extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 bulb fennel, fronds chopped and reserved, bulb thinly sliced
- 2 lbs. ground veal (you can use pre-made sausages, if need be)
- 2 tbsp. fennel seeds
- 2 tbsp. freshly ground black pepper
- 2 tbsp. chopped fresh rosemary
- 6 cloves garlic, thinly sliced
- 2 eggs, beaten
- 4 red onions, halved
1. Heat a wood oven or barbecue grill to 400 degrees Fahrenheit. Start with a nice big fire then let it cool down to 400 degrees. After that, you should add wood every 15 minutes to maintain the heat. If you are doing this on your grill, you can use the temperature gage to adjust.
2. Have your butcher butterfly veal breast to an even 1-inch thickness; you should have a flat piece of meat about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.
3. In a sauté pan, heat olive oil until it's smoking. Add the onion and fennel bulb, and sauté until softened and lightly browned, about 10 minutes. Add the ground veal, fennel seeds, pepper, rosemary and garlic.
4. Cook until the mixture assumes a light color, stirring constantly for about 10 minutes. Allow it to cool. Add the chopped fennel fronds and eggs and mix well.
5. Spread the mixture over the veal breast and roll it up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions.
6. Place in oven and roast for 2 ½ hours, until the internal temperature reaches 160 degrees Fahrenheit. Remove and allow to rest for 10 to 20 minutes. Slice into 1-inch thick pieces and serve.
2. Have your butcher butterfly veal breast to an even 1-inch thickness; you should have a flat piece of meat about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.
3. In a sauté pan, heat olive oil until it's smoking. Add the onion and fennel bulb, and sauté until softened and lightly browned, about 10 minutes. Add the ground veal, fennel seeds, pepper, rosemary and garlic.
4. Cook until the mixture assumes a light color, stirring constantly for about 10 minutes. Allow it to cool. Add the chopped fennel fronds and eggs and mix well.
5. Spread the mixture over the veal breast and roll it up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions.
6. Place in oven and roast for 2 ½ hours, until the internal temperature reaches 160 degrees Fahrenheit. Remove and allow to rest for 10 to 20 minutes. Slice into 1-inch thick pieces and serve.
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