February 4th, 2013. Posted by Sarah
Veal involtini with herbed orzo, roast tomato and oregano sauce
1/3 cup freshly grated pecorino
1 tbsp fresh breadcrumbs
1 tbsp fresh flat leaf parsley, finely chopped
1 1/2 tbsp toasted pine nuts
1 heaped tbsp dried currants, soaked in warm water 1 hour, then drained
pinch fresh rosemary leaves, finely chopped
pinch sea salt
pinch freshly ground white pepper
4 x 150g veal escalopes
2 tbsp extra virgin olive oil
Preheat oven to 180’C.
In a bowl, stir together the pecorino, breadcrumbs, parsley, pine nuts, drained currants, rosemary and seasoning until well mixed.
Lay the pieces of veal out on a bench and spread breadcrumb mixture over each piece, spreading it out thinly and evenly. Roll each piece up tightly, starting from a short side, and secure with toothpicks.
Heat olive oil in a heavy-based frying pan over a medium heat and cook involtini in batches until sealed all over. Remove from heat, place on a lined baking tray and cook in the oven for an extra 3-5 minutes until cooked. Rest in a warm place. Once the involtini has rested, remove and discard toothpicks.
2 cups orzo
4 tbsp extra virgin olive oil
8 large basil leaves
1 clove garlic, peeled
Finely grated zest of ½ lemon, no pith
sea salt and freshly cracked black pepper
Cook the orzo in a pot of boiling salted water, stirring frequently until al dente.
Meanwhile blend olive oil, basil leaves, garlic, and lemon rind. Once orzo is cooked, drain well and toss through the herbed oil. Season with salt and pepper.
Roast tomato and oregano sauce (make this ahead of time)
20 medium, very ripe, vine- ripened tomatoes
1/2 cup extra virgin olive oil
4 tbsp red wine vinegar
½ bunch oregano, leaves picked, chopped
4 sprigs fresh thyme, leaves picked, chopped
sea salt and freshly ground black pepper
1 tbsp chopped fresh oregano, extra
1 tsp chopped fresh thyme, extra
1 tsp caster sugar
Preheat oven to 150’C.
Remove cores and lightly score bases of tomatoes using small sharp knife.
Place tomatoes in large baking dish, base side up, and drizzle with combined olive oil, vinegar, oregano, thyme and a good dose of salt and pepper. Roast tomatoes, uncovered, for about 1 hour and 15 minutes or until tomatoes are very soft and skin is peeling away. Cool slightly, and remove and discard the skins from tomatoes.
Place peeled tomatoes with pan juices in medium heavy-based pan. Simmer, uncovered, stirring often, over medium heat for about 1 hour. Stir in extra herbs and sugar. Simmer a further 30 minutes until sauce is reduced and slightly thickened. Check seasoning.
To serve, divide the involtini between 4 plates or large pasta-style bowls and top each involtini with the tomato and oregano sauce.
300g caster sugar
3 large egg whites
160ml espresso coffee
24 Italian sponge finger biscuits
pinch Dutch coca
20g quality dark chocolate, finely grated
Combine sugar and water in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil, then boil without stirring for 2-3 minutes until syrup has reached 112’C on a sugar thermometer.
Whisk egg whites in the bowl of an electric mixer until foamy, then with motor running, gradually pour in sugar syrup and beat until mixture becomes thick and glossy.
Using a hand whisk, whisk ¼ of the egg whites into the mascarpone to loosen, then whisk in remaining egg whites until combined.
Combine the coffee, rum and marsala, then dip biscuits in mixture, turning to coat both sides.
Place a layer of biscuits over the base of a 24cm square tin, which is 4cm deep. Spread with half the mascarpone mixture, sift half the Dutch cocoa over and scatter with half the grated chocolate. Top with another layer of dipped biscuits, then remaining mascarpone and scatter with remaining sifted cocoa and grated chocolate. Cover and refrigerate for at least 6 hours or until firm.
To serve, use a large spoon to scoop out portions, and place into a white bowl.
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