CookEat Recipe
Juniper-Scented Veal Rolls
Thin veal slices filled with chicken liver, anchovy and juniper, wrapped in pork fatback and sage, then browned and braised almost dry over toast.
Method
Steps
Step 1
Gather the ingredients: 300 g boneless lean veal, cut into 6 thin slices, with any trimmings reserved; 6 food-grade juniper berries; 3 chicken livers, about 75 g in total, trimmed; 3 whole salted anchovies, cleaned and boned, yielding about 6 fillets; 60 g thinly sliced pork fatback, divided between filling and wrapping; 4 sage leaves: 1 for the filling and 3 halved for wrapping; 3 tablespoons olive oil; A little salt and black pepper; About 200 ml stock, added in small amounts; 6 small slices of bread.
Step 2
Gently flatten the six veal slices into neat thin shapes and reserve their trimmings. Prepare the salted anchovies by removing excess salt and bones. Finely mince the veal trimmings, chicken livers, about 10 g of the fatback, juniper berries, anchovies and one sage leaf together. Season with only a little salt and pepper. Keep raw meat and liver chilled during preparation and do not taste the raw filling.
Step 3
Divide the filling among the veal slices and roll each into a compact parcel. Wrap each with a thin slice from the remaining fatback, placing half a sage leaf between the fatback and meat. Tie each parcel securely in a cross with kitchen string.
Step 4
Heat the three tablespoons of oil in an uncovered sauté pan. Add the rolls, season very lightly again and brown on every side, about 8–10 minutes. Carefully spoon off excess fat, leaving the browned cooking residue in the pan.
Step 5
Add a small amount of stock, scrape up the browned residue and simmer gently, turning the rolls and adding more stock a little at a time. Cook for about 20–30 minutes until the veal and the centre of the chicken-liver filling reach 74°C. Reduce the final juices until the rolls are almost dry, with a small amount of concentrated sauce left.
Step 6
Lightly toast the six bread slices. Remove every piece of string, place a roll on each slice and moisten with the reduced pan juices. Serve warm. For the source’s cold serving option, cool promptly in a shallow container, refrigerate within 2 hours at 4°C or colder and serve chilled within 2–3 days; do not leave the cooked rolls at room temperature to cool slowly.
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