Ingredients:
3 to 4 pounds veal breast, butterflied and pounded flat by your butcher
Kosher salt and freshly ground black pepper
8 garlic cloves, peeled
¼ pound speck, very thinly sliced
2 tablespoons finely chopped fresh rosemary
3 tablespoons finely chopped fresh thyme
3 tablespoons finely chopped flat-leaf parsley
½ quart chopped escarole, blanched
¼ cup plus 3 tablespoons extra-virgin olive oil
6 Spanish onions, cut into julienne
3 cups brown chicken stock
1/2 cup dry white wine
Shishito & Treviso Salad
¼ pound shishito peppers.
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, plus more for drizzling
½ head treviso, chopped
Juice of one lemon
Season the peppers with salt and freshly ground black pepper. Lightly brush peppers with olive oil and place on the hot part of a grill and cook until charred, about 4 minutes.
Set aside to cool.
Once cooled, combine peppers, treviso, salt, pepper, olive oil and lemon juice.
Directions for the Veal:
Preheat the oven to 375° F.
Lay the meat out on a cutting board and season with salt and pepper. Make 8 evenly spaced slits in the meat, each about 1 inch deep, and shove a garlic clove in each slit. Arrange the speck slices on the meat in an even layer. Sprinkle the speck evenly with the rosemary, 2 tablespoons of the thyme, and 2 tablespoons of the parsley, then layer the blanched escarole on top of the speck. Roll the meat up like a jellyroll and tie it tightly with butcher's twine to seal in the stuffing.
In a Dutch oven, heat 1/4 cup of the olive oil over high heat until smoking. Sear the veal roll in the oil until dark golden brown on all sides; this should take about 20 minutes total. Remove the meat from the pan and set aside. Add the onions and cook over medium-high heat until golden brown and softened, about 10 minutes. Stir in the chicken stock and wine, scraping the bottom of the pan with a wooden spoon to dislodge any browned meat or vegetable bits. Bring to a boil and return the veal to the pan. The liquid should come three quarters of the way up the sides of the meat; if not, add a bit of water. Cover tightly and cook in the over for 2 hours, or until the meat is very tender.
Remove the veal from the braising liquid to a cutting board and allow to rest for 5 minutes. Slice the veal breast into 1-inch-thick medallions. Place one medallion on each of eight warmed dinner plates. Top the veal with the salad and peppers, drizzle with the remaining 3 tablespoons of oil and serve immediately.
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