Tasso Ham and Cremini Stuffed Veal Roulades with Spinach and Creamy Gorgonzola Sauce

Serves 4
By Chef Lia

Ingredients for the Veal:

  • 4 5 oz. veal loin cutlets, trimmed of fat
  • 4 pieces white sandwich bread, cut into ½ inch cubes
  • 5 ounces tasso ham, small dice
  • 2 c cremini mushrooms, sliced thin
  • 1 small white onion, small dice
  • 2 ribs celery, small dice
  • 1 carrot, peeled, small dice
  • 2 cloves garlic, minced
  • 4 sprigs thyme, chopped
  • 1 sprig oregano, chopped
  • 5 oz white wine
  • 2 ¼ c chicken stock
  • 2 ¼ c heavy cream
  • Salt and black pepper, to taste
  • 1 whole egg
  • Butcher’s twine for tying roulades

Dice your bread the day before you are planning to make the stuffing and leave it spread out on a tray uncovered. The dry bread will absorb the liquid for the stuffing better than fresh and will consequently make a denser stuffing. If you are unable to do so, lightly toast the bread a 350° oven for about 5 minutes, just to dry it out a bit. Put the bread into a large mixing bowl.

Take a large saucepan and heat 1 tbsp butter and 1 tbsp cooking oil over medium-high heat. Add the tasso ham. Cook while stirring occasionally for about 3-4 minutes. Then add the mushrooms. Cook them out for about 6 more minutes. They will have a lot of moisture and you want to cook a lot of that water out before adding the rest of the ingredients. Then add the restu of the veggies and herbs to the pan. Cook until the onion becomes translucent, then deglaze with the white wine. Reduce to au sec then add stock and cream. Reduce heat to a simmer and cook for about 15 minutes on low heat, allowing the liquid to reduce.

Add this mixture to the bowl of diced bread and fold into the bread. Let it sit to completely absorb. Season to taste with salt and black pepper. When it is cool add an egg to the mix to help it bind when cooking it.

Take 2 pieces of plastic wrap and place a veal loin in between them on a cutting board. Using the flat side of a meat tenderizer, pound the meat out cutlets, 1 at a time, until about 1/4 inch thick, trying not to make any holes in them. Discard plastic wrap and season cutlets with salt and pepper. Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along edge. Roll up cutlets tightly to enclose stuffing. Tie each one with butchers twine to secure the stuffing.

Pre-heat oven to 375°. Heat 2 tbsp cooking oil in a large sautee pan. When the oil begins to smoke, place the roulades into the pan with the opening side down. This will allow the seam to be seared closed. Sear on one side for about 3 minutes, then turn. Brown each side, then insert into the oven to finish cooking. Cook for about 15 minutes. Remove from pan, cut off twine, and lest the roulades rest for at least 5 minutes before slicing to serve. Roulades or even just stuffing can be made up to 2 days in advance**

Ingredients for the Creamy Gorgonzola Sauce:

  • 1 tbsp butter
  • 1 tablespoon all purpose flour
  • 1 cup whipping cream
  • 1/4 cup dry white wine
  • 1/4 cup canned chicken broth, preferably low or no added sodium
  • 1/2 cup crumbled Gorgonzola cheese (about 4 ounces)

Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.

Ingredients for the Sauteed Spinach:

  • 3 c washed baby spinach
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste

Heat I tbsp oil in large sautee pan over medium heat. Sautee garlic for about 30 seconds. Add spinach to pan a cup at a time, stirring it to cook it. Once it cooks down a bit, add more spinach. Repeat this until all spinach has been added and is wilted. Transfer to a plate with a slotted spoon, season with salt and pepper, serve immediately.