-
1
Heat an oven to 450 degrees.
-
2
Rub the garlic with a little olive oil, wrap in foil and roast until soft, about 30 minutes.
-
3
Remove the garlic and reduce the oven temperature to 325 degrees.
-
4
Heat 3 tablespoons olive oil in a large saucepan, add the Swiss chard leaves, sprinkle with a little salt, and cook a few minutes, turning with tongs, until wilted.
-
5
Place in a colander and press out as much liquid as possible.
-
6
Coarsely chop the Swiss chard.
-
7
Shred the prosciutto and scatter over the chard.
-
8
Dust with the cheese and chop ingredients together until the chard is finely chopped.
-
9
Season with salt and pepper.
-
10
Use a sharp knife to remove excess fat from the surface of the veal.
-
11
With boned side up, lightly score surface of veal in crisscross pattern.
-
12
Season with salt and pepper.
-
13
Squeeze the garlic out of cloves and mash.
-
14
Spread on the meat.
-
15
Spread with an even layer of chard mixture.
-
16
Strew with the thyme and parsley.
-
17
Tightly roll the slab of veal the long way.
-
18
Use a butcher's cord to tie the veal at 1 1/2-inch intervals, tucking in any stuffing that oozes out.
-
19
Heat 2 tablespoons oil in large, deep casserole over medium heat.
-
20
Cut the roast in half or thirds if necessary to fit in the casserole, and lightly brown on all sides, one section at a time.
-
21
If the pan blackens, wash the casserole after browning the veal.
-
22
Scatter carrots, onions, leek and celery over the veal in the casserole.
-
23
Add enough liquid to nearly cover the meat.
-
24
Bring to simmer on top of stove.
-
25
Place in the oven and cook 2 1/2 to 3 hours, basting frequently, until the meat is fork-tender.
-
26
Remove from the oven and allow to cool in liquid to room temperature.
-
27
Remove veal from cooking liquid, reserving liquid.
-
28
Wrap veal in foil; refrigerate overnight.
-
29
Reduce cooking liquid by half and skim off fat.
-
30
Strain and freeze for another use.
-
31
To serve, snip and remove cord from veal.
-
32
Slice veal.
-
33
Arrange on platter with vinaigrette, salsa verde or aioli alongside.
