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1
Char peppers over gas flame or in broiler until blackened on all sides.
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2
Wrap in paper bag; let stand 10 minutes.
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3
Peel peppers.
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4
Cut lengthwise into quarters; seed and stem peppers.
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5
Trim edges of peppers to flatten all sides if necessary.
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6
Stir cream cheese and goat cheese in small bowl to blend.
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7
Butterfly veal by staring at 1 long side of veal and cutting horizontally to within 1 inch of opposite long side.
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8
Open veal as for book.
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9
Place large sheet of plastic wrap over cut surface of veal.
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10
Using meat pounder or rolling pin, pound veal to generous 1/2-inch even thickness, forming rectangle approximately 10 X 12 inches.
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11
Season with salt and pepper.
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12
Blanch arugula in saucepan of boiling water just until wilted, about 2 seconds.
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13
Drain; rinse with cold water.
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14
Drain well on paper towels; pat dry.
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15
Repeat blanching process with basil leaves.
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16
Overlap arugula leaves down center of veal, forming 2-inch-wide by 12-inch-long strip.
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17
Cover with half of bell peppers, skinned side down.
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18
Top with tomatoes, arranged in 2 rows.
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19
Set aside 1/4 cup cheese mixture for sauce.
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20
Spoon remaining cheese mixture in even log atop tomatoes.
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21
Arrange remaining bell peppers, skinned side up over cheese.
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22
Arrange blanched basil leaves over peppers.
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23
Fold 1 long side of veal over filling.
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24
Tightly roll up veal jelly roll style.
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25
Cover ends of veal roll with heavy-duty aluminum foil to enclose filling completely.
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26
Tie kitchen string around veal roll every 1 1/2 inches to maintain neat log shape.
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27
Wrap string lengthwise around veal roll to secure foil at ends, weaving string alternately under and over crosswise ties.
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28
Cover veal roll and reserved 1/4 cup cheese mixture separately; refrigerate until well chilled,at least 6 hours.
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29
(Can be prepared 1 day ahead.
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30
Keep refrigerated.)
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31
Preheat oven to 375F.
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32
Melt butter in heavy large shallow roasting pan over medium-high heat.
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33
Season veal with salt and pepper.
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34
Place veal in pan and brown on all sides, turning frequently, about 10 minutes.
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35
Remove pan from heat; cool veal 15 minutes.
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36
Drape bacon slices over veal, tucking ends under veal.
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37
Roast veal until thermometer inserted into center of meat (not filling) registers 140F, about 45 minutes.
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38
Transfer to work surface.
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39
Let stand 15 minutes.
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40
Combine broth and shallots in heavy medium saucepan.
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41
Boil over high heat until mixture is reduced to 1/2 cup, about 20 minutes.
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42
Whisk in lemon juice and capers.
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43
Reduce heat to low; gradually whisk in butter, then reserved 1/4 cup cheese mixture and parsley.
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44
Season sauce to taste with salt and pepper.
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45
To serve, remove bacon, string and foil from veal roast.
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46
Cut veal roast crosswise into even slices.
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47
Spoon a few tablespoons sauce onto each plate.
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48
Top with 2 veal slices.
