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1
Char the peppers over a gas flame or in the broiler, turning until blackened on all sides.
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2
Place peppers in a paper bag for 10 minutes to loosen the skins.
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3
Peel, seed, and stem the peppers.
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4
Cut lengthwise into strips.
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5
Set aside.
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6
Stir the cream cheese and goat cheese in a small bowl until blended.
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7
Set aside.
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8
Plunge the arugula and basil into hot water with tongs.
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9
Remove immediately, drain, and place into a bowl of ice water to blanch and shock.
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10
Slice the veal open like a book and cover with plastic wrap.
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11
With a meat pounder or rolling pin gently pound the veal to approximately a 10 by 12-inch rectangle of even thickness.
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12
Season with House Seasoning, as desired.
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13
Overlap the arugula leaves down the center of the veal forming a 2-inch wide strip.
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14
Cover with half of the pepper strips, skinned side up.
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15
Arrange the sun-dried tomatoes in 2 rows on top of the peppers.
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16
Set aside 1/4 cup of the cheese mixture for the sauce.
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17
Spoon the remaining cheese mixture in an even log over the tomatoes.
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18
Arrange the remaining pepper strips, skinned side up, over the cheese.
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19
Arrange the basil leaves over the peppers.
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20
Fold 1 long side of the veal over the filling.
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21
Roll up the veal jelly roll style and secure by tying with string.
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22
Wrap the string lengthwise around the veal to secure ends.
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23
Cover the ends of the veal with aluminum foil to enclose the filling completely.
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24
Cover the veal and the reserved cheese separately and chill for at least 6 hours.
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25
Can be prepared 1 day ahead.
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26
Preheat oven to 375 degrees F.
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27
Melt the butter and olive oil in a heavy large shallow roasting pan over medium-high heat.
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28
Season the veal with salt and pepper.
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29
Brown the veal on all sides, turning frequently, about 10 minutes.
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30
Remove the pan from heat.
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31
Drape the bacon over the veal and tuck in the ends.
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32
Place the veal in the oven and roast until a thermometer inserted into the center of the meat (not the filling) registers 140 degrees F, about 45 minutes.
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33
Transfer to a work surface and let stand for 15 minutes.
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34
Combine the broth and shallots in a heavy medium saucepan.
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35
Boil over high heat until the mixture is reduced to 1/2 cup, about 20 minutes
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36
Whisk in the lemon juice, capers, and parsley.
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37
Reduce the heat to low; gradually whisk in the butter and reserved cheese mixture.
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38
Season the sauce with salt and pepper, to taste.
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39
To serve, remove the tinfoil from the ends of the roast, the bacon and the string.
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40
Cut the veal roast crosswise into even slices.
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41
Spoon a few tablespoons of sauce onto each plate.
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42
Top with 2 veal slices.
