Mangez Québec

Carrot veal paupiettes saltimbanco

Preparation
35 minutes
Cooking time
20 minutes
Portions
4 to 6

ingredients

  • 15 ml (1 tbsp.) olive oil
  • 1 small Quebec yellow onion, minced
  • 2 Quebec carrots, finely diced
  • 500 g (1 lb) ground veal
  • 30 ml (2 tbsp.) Dijon mustard
  • 1 clove garlic, minced
  • 60 ml (1/4 cup) minced fresh parsley
  • 6 100-g (3-oz.) veal cutlets
  • 6 slices of prosciutto
  • 12 leaves of fresh sage
  • 15 ml (1 tbsp.) olive oil
  • 30 ml (2 tbsp.) butter
  • 125 ml (1/2 cup) cider
  • 250 ml (1 cup) veal stock
  • 2 pats of butter
  • Salt and freshly ground pepper
     

Preparation

  1. Heat oil over medium heat in a skillet and brown onion and carrots for 5 minutes. Season, remove from heat and cool. Mix vegetables, ground veal, mustard, garlic and parsley; season.
  2. Lay cutlets on work surface; distribute stuffing among the cutlets. Spread stuffing, roll cutlets and lay on a slice of prosciutto. Lay two leaves on each cutlet and wrap the paupiettes in the prosciutto.
  3. Preheat oven to 180°C (350°F). Heat oil and butter over high heat in a skillet; sear the paupiettes on all sides. Transfer to a baking dish, cover and bake for 20 to 30 minutes or until stuffing is cooked.
  4. In the same skillet, deglaze cooking juices with cider and reduce by liquid by half. Add veal stock and reduce for another 5 minutes, remove from heat, whisk in two pats of butter. Serve paupiettes topped with sauce. If desired, add a side dish of braised broccoli and endives or other favourite Quebec vegetable.
Auteur
MENU Plaisirs maraîchers - 2006

produits utilisés

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