Try this Stuffed And Roasted Rack of Veal recipe, or contribute your own.Suggest a better description
Preheat an oven to 425 degrees. In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic, 1 teaspoon salt and pepper. Mix well and as smooth as possible. Set aside. Make a pocket in the rack into which the stuffing will go by using a very sharp knife to make an incision in the center of the eye of the rack. Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side. Remove the knife and insert the handle of a wooden spoon. Work the spoon handle back and fourth to create a pocket or gap that runs from one end of the rack to the other. Place the stuffing into a pastry bag fitted with a plain tip. Insert the pastry bag in the pocket of veal and gently squeeze the bag. Using the wooden handle again, push the stuffing down as far as it will go and work the stuffing down into the meat until it reaches the unopened end of the rack. Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely. When the rack is ready to cook rub it with the olive oil and season with salt and pepper. Place the rack into a roasting pan and cook for 30 minutes before turning the temperature down to 350 degrees and cook and additional 1 hour and 20 minutes. A meat probe should read 150 degrees before you remove it from the oven. Let rest for 20 minutes before carving. This recipe yields 6 to 8 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A45 broadcast 05-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 05-10-1997 Recipe by: Michael Lomonaco
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 233 (43%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 846.2mg||260 %|
|Sodium 1292.2mg||45 %|
|Potassium 335.5mg||9 %|
|Total Carbohydrate 55.4g||16 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 50.5g|
|Protein 23.7g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 548
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.