Auntie’s Corner: veal roast in pizza dough

So I missed another post. And I barely have any excuse apart from the usual work stuff. So, once again please forgive me! I swear I am trying to do my best!

Anyway, today I’m back and I am launching another series. I know you are probably tired of all this new things, but I assure you this is going to be the last one for a while. This is going to be a guest posting series, but is a special guest posting series. I have decided that I will host a monthly series of guest posting in which one of my Italian readers will propose a recipe from his/her repertoire. Hopefully, you will enjoy hearing about Italian cooking from  different perspective.

To kick off the series, I am hosting a recipe by Gabriella. Gabriella lives in Milan and is the mom of my BF. She has always enjoyed cooking and finds spending time in the kitchen very relaxing. Which means she always cooked a lot. She would be the go to cook for scout’s parties for which she would prepare 150 meatballs for the famished kids. None of these delicious meatballs has ever been known to survive the party.

Today she has prepared us a wonderful veal roast stuffed with artichokes and encased in delicious pizza dough. She prepared this roast for Easter adapting the recipe from a recipe from her favorite cooking magazine Sale & Pepe. Looks good, doesn’t it?

Auntie’s Corner: veal roast in pizza dough

Auntie’s Corner: veal roast in pizza dough

Ingredients

  • 1lb butterflied veal loin
  • 5 artichokes
  • 3 slices sandwich bread
  • 2 eggs
  • 2 tbsp grated parmesan
  • marjoram
  • 2 whole garlic cloves
  • 1 cup milk
  • white wine
  • 1lb pizza dough
  • salt
  • pepper

Directions

  1. Sautee the sliced artichokes with the oil and the garlic cloves. Season to taste with salt and pepper and cook until soft adding water if necessary. Let the artichokes cool down.
  2. Soak the bread in milk, strain it and mix the bread with the cooked artichokes, the cheese, one egg, marjoran and season to taste with salt and pepper.
  3. Lay the butterflied veal on a board and smear with the filling. Roll up the meat and tie it so that it doesn’t unroll during cooking.
  4. Sear the roll in hot oil. When the meat is well browned, deglaze with white wine. Continue to cook the roll in the oven at 375F until it is almost, but not completely cooked. Take out of the oven and let cool down until you can handle it.
  5. Roll out the dough and use it to encase the roast. Brush the dough with the lightly beaten egg.
  6. Cook in a 400F oven for about 30 minutes or until golden.

Auntie’s corner: Crescentine

This week I was in Seattle for a conference. Which kept me very busy and away for the computer for almost 3 whole days! Can you imagine how many emails I have to go through now?!?!

Well to forget about the emails I will introduce you to Daniela of Penna & Forchetta (Pen & Fork). Daniela is this month’s guest for Auntie’s corner, the series in which I bring you recipes from some of my Italian readers. Daniela is a great photographer and provides amazing recipes that are always translated in English. So head over to her blog and have a look at what is cooking in her kitchen!

Daniela gave us a great gift: she shared her family recipe for crescentine, a type of fried bread often enjoyed with cured meats and other appetizer in Emilia. She used to eat these crescentine during the big family lunches with aunts, uncles and cousins at her grandmother’s country house in Emilia, close to where now a string of earthquakes has caused many to loose their houses.

Give it a try and you will want to have eat these over and over again! And maybe you will start a new family tradition and make some happy memories of your family eating Daniela’s crescentine somewhere on the other side of the world!

Ingredients

    • 400 g flour
    • 1 packet of instant yeast
    • 1 teaspoon of lard
    • 1 pinch of salt
    • 200 ml of water

For frying:

  • seed oil
  • lard

Directions

  1. I put in a bowl the flour, salt, baking powder, lard and a teaspoon of water.
  2. I mix quickly.
  3. I put the flour on work surface, and with the help of rolling pin, I lay out the dough until it becomes 3-4 mm high.
  4. I cut the dough into diamond shapes about 7 cm long.
  5. In a pan warm up some oil with a little lard. When the oil is hot I fry 2 to 3 crescentine every time. I serve accompanied by prosciutto, mortadella, squaquerone cheese, pickled red onions and a nice glass of red wine