CookEat Recipe
Mock Quail Veal Rolls with Sage and Toast
Small stuffed veal rolls wrapped in thin cured fatback and spit-roasted between pieces of bread with sage.
Method
Steps
Step 1
Gather the ingredients: 300 g thin veal cutlets, divided into 6 palm-sized pieces; 70 g additional lean veal for the filling; 40 g lean prosciutto; 30 g food-grade veal bone marrow, professionally removed from the bone; 30 g grated Parmesan; 1 egg; Black pepper for the filling; 60 g plain cured pork fatback, sliced very thinly; 150 g day-old bread, cut into 12 small thick pieces; 12 small sage leaves; 1 tablespoon olive oil; About 60 ml hot ready-to-use broth; A little salt for the outsides, only if needed.
Step 2
Pound the cutlets thin between sheets of food-safe material, using a meat mallet lightly moistened with water. Finely mince the additional veal with the prosciutto. Mash the cold marrow into a paste and mix with the minced meat, Parmesan, egg and a pinch of pepper. Do not add salt to the filling or taste it raw.
Step 3
Divide the filling among the six cutlets and roll compactly. Wrap each roll with the very thin fatback and tie in a cross with food-safe kitchen string. These are small meat rolls, despite the name mock quail; no birds are used.
Step 4
Secure on the rotisserie, placing each roll between two bread pieces with the sage leaves tucked alongside. Preheat for indirect cooking at about 190–200°C with a drip pan below. Brush with the oil and salt the outsides lightly only if needed, since the cured fat is already salty.
Step 5
Roast, rotating, for about 35–50 minutes, basting the rolls with a few spoonfuls of the hot broth. Check the centre of every roll reaches at least 74°C and any bread touched by raw juices is also thoroughly heated to at least 74°C. Remove every tie before serving the rolls with the bread and cooked sage.
Step 6
For the separate beef version, replace the cutlets and all their filling ingredients with 600 g beef tenderloin cut into 6 compact pieces. Wrap with the same 60 g fatback, tie if needed, and spit-roast between the same bread and sage with the oil and a few spoonfuls of broth. Allow about 25–40 minutes according to thickness, checking at least 74°C in the pierced meat and juice-contact bread. Remove all ties and serve. This version contains no veal, marrow, Parmesan, prosciutto or egg.
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