Piedmontese-Style Stuffed Veal
Stuffed Veal Roast

Piedmontese-Style Stuffed Veal

Biaggi’s, Chef Peter Schonman

12 servings


Goat Cheese Croquettes:

  • 1-1/2 lb Alouette Chèvre
  • 1/4 cup Olive oil
  • 1 Tbsp Rough chopped fresh thyme
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 cup All-purpose flour
  • 2 each Beaten eggs
  • 1-1/2 cups Instant Idaho potato flakes

Stuffed Veal:

  • Finely 2/3 cup chopped Spanish onions
  • 1/3 cup Chopped shallots
  • 2 tsp Minced garlic
  • 2 Tbsp Olive oil
  • 4 cups or 3/4 lb Rough chopped assorted wild mushrooms
  • Salt and pepper as needed
  • 3/4 lb Ground veal (IMPS/NAMP 396)
  • 1/2 cup Shredded mozzarella
  • 1/2 cup Shredded provolone
  • 2 Tbsp Grated Parmesan
  • 1 Tbsp Chopped fresh Italian parsley
  • 2 tsp Chopped fresh oregano
  • Salt and pepper as needed
  • 1/2 cup Milk
  • 1 each Lightly beaten egg
  • 6 lb Veal loin, short tenderloin (IMPS/NAMP 347)

Salsa Verde:

  • 1 cup Rough chopped celery
  • 1/3 cup Cured olives, pitted
  • 1/2 cup Toasted whole almonds
  • 1/3 cup Capers
  • 1/2 cup packed Rough chopped green onions
  • 1-1/4 cups Chopped fresh Italian parsley
  • 2 Tbsp Anchovies
  • 1 Tbsp Strained fresh lemon juice
  • 1 Tbsp Tabasco Green Pepper Sauce
  • 1/2 tsp Salt
  • 1/4 tsp Ground black pepper
  • 2 cups Olive oil
  • *4 each Hard-cooked eggs
  • 15 each Baby beets
  • Vegetable oil for frying
  • Olive oil as needed
  • Salt and pepper as needed
  • Paprika as needed


Goat Cheese Croquettes:

  1. Combine cheese, oil, thyme, salt and pepper in large bowl. Cover and refrigerate about 1 hour or until firm.

  2. Shape cheese mixture into balls, using #60 scoop, making scoops even and level. Place cheese balls on parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.

  3. Use the standard breading procedure with flour, eggs and potato flakes to coat the cheese balls. Lightly flatten cheese balls into 2-inch hockey puck shapes; place on clean parchment-lined sheet pan. Refrigerate until ready to use.

Stuffed Veal:

  1. Sauté onions, shallots and garlic in oil 2 to 3 minutes or until starting to brown. Add mushrooms; cook 5 to 6 minutes or until tender. Season with salt and pepper; cool.

  2. Combine ground beef, ground veal, cheeses, parsley, oregano, salt and pepper in large bowl. Add cooled mushroom mixture, milk and egg; mix lightly.

  3. Butterfly veal tenderloin lengthwise. Spoon ground meat filling down 1/2 of veal, leaving 1/2-inch border. Fold over other 1/2 of veal; tie with string in several places to close.

  4. Place on rack in large roasting pan. Roast in 400°F oven 70 to 80 minutes to medium (160°F) doneness for veal and 165°F for stuffing. Let rest 5 to 10 minutes before carving.

Salsa Verde:

  1. Place all ingredients except oil and eggs in food processor container. Cover; pulse until chopped. With motor running, slowly add oil through opening in cover, processing until well combined. Pour into mixing bowl. Grate eggs on large holes of grater into salsa mixture; stir to combine. Season to taste. Cover and refrigerate until ready to use.

  2. *To hard-cook eggs, pour 1 qt water into 2 qt saucepan. Gently place 4 eggs in water. Bring to a boil; cook 5 minutes. Remove from heat. Run under cold water for 10 minutes.

  3. Peel beets, leaving 1/2-inch of green tops intact. Cut into quarters. Cook in boiling salted water until tender; drain. Set aside.

  4. Carve veal into 1/2-inch thick slices. Place 4 slices slightly overlapping in center of plate.
    Deep-fry 3 cheese croquettes 2 to 3 minutes or until golden brown. Sauté 5 beet quarters in olive oil 3 to 4 minutes or until hot; season with salt and pepper.

  5. Alternate croquettes and beet quarters around perimeter of plate. Drizzle 1/3 cup salsa verde across veal, making sure some hits the plate on each side. Garnish plate rim with paprika.


Ground – 396
Loins, Short Tenderloin – 347