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1
Pound the veal cutlets until they are thin enough to roll.
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2
Divide the farmer's cheese between the 3 veal cutlets and spread a thin layer on top of each piece of meat.
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3
Add the raisins, pine nuts and an olive tappanade on top of the cheese, then roll each cutlet into a log.
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4
Tie each log with butcher's twine, and then set aside.
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5
Heat olive oil in a medium sized pan and saute the veal logs over medium heat until they are cooked throughout and browned on all sides.
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6
Serve with Spaetzle and Frizzled Beets and Carrots.
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7
Place the spaetzle in a mound on the center of the plate.
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8
Halve the stuffed veal logs by slicing them on the bias.
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9
Prop up the pieces on either side of the spaetzle.
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10
Garnish with frizzled beets and carrots.
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11
Finish with fresh rosemary sprigs and some sauteed beet greens.
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12
A viewer, who may not be a professional cook, provided this recipe.
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13
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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14
2 cups all-purpose flour
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15
4 eggs
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16
1/2 cup milk
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17
1 tablespoon fresh rosemary leaves, chopped
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18
Chicken stock, for boiling spaetzle
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1 teaspoon lemon zest
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20
4 tablespoons (1/2 stick) unsalted butter
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21
1 clove garlic, finely chopped
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22
Salt and pepper
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23
Form a mound of flour in a large bowl and make a well in the center.
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24
Incorporate the eggs, 1 at a time, in the well and slowly mix together with the flour.
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25
Add milk as you stir the flour batter together.
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26
Slowly integrate the rosemary and lemon zest.
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27
Continue to stir until a thickened batter forms.
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28
Push the batter through a fine mesh strainer into a medium sized pot of boiling chicken stock.
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29
The spaetzle is done when the pieces float to the top of the stock.
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30
Use a slotted spoon to remove the cooked spaetzle.
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31
Melt butter in a large skillet, add garlic and spaetzle, then set aside.
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32
Vegetable oil, for frying
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33
1 beets, peeled and sliced into long, thin strips
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34
2 carrots, peeled and sliced into long, thin strips
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35
Salt
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36
Heat vegetable oil in a medium sized pan and fry the vegetables until they are crispy.
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37
Place the cooked vegetables on a paper towel to drain any excess oil.
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38
Sprinkle with salt, to taste.
