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1
In a heavy-bottomed casserole, heat the lard until smoking.
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2
Add the veal pieces, 5 or 6 at a time, and cook until golden brown.
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3
Remove and add the carrots, onion, peppers, paprika, speck, cloves, cinnamon, and cook until softened, about 8 to 10 minutes.
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4
Add the wine and bring to a boil.
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5
Add the meat and return to a boil.
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6
Lower the heat and simmer for 1 to 1 1/2 hours, until the meat is very tender.
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7
Season with salt and pepper and allow to chill 4 hours in a refrigerator.
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8
Preheat the oven to 375 degrees F.
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9
Roll out the strudel dough into a 10 by 14-inch rectangle.
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10
Place the cold veal stew in center and roll up like a strudel.
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11
Save cut scrap pieces of dough to garnish the strudel with a design or the name of a loved one (?Billy Bob?, for example).
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12
Brush with beaten egg yolks, place on a cookie sheet and bake for 50 to 60 minutes, until golden brown and piping hot inside.
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13
Allow to rest 10 minutes and serve with green applesauce.
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14
In a food processor, place 4 ounces butter, 1 teaspoon salt, and 2 1/2 cups flour and blend until texture of bread crumbs.
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15
Slowly add ice water until dough comes together.
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16
Remove and form into a ball, then flatten it into an 8 by 10-inch rectangle and place in refrigerator.
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17
This is called the pasta mixture.
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18
In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out onto a board.
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19
Working quickly, form this mixture in a 4-inch square and place in refrigerator.
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20
This is called the burro mixture.
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21
After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface.
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22
Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift.
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23
Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly.
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24
If butter comes to surface, flour the spot heavily and continue working.
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25
Fold bottom third up and top third down to form a small package and turn 90-degrees clockwise.
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26
Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again.
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27
Repeat folding process and refrigerate 30 minutes, covered in a moist cloth.
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28
Remove and repeat the rolling-and-folding process 3 times.
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29
Allow 30 minutes refrigeration between each maneuver.
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30
The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
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31
Quarter the apples and place them in a saucepan over medium heat with the sugar, grappa, cinnamon, salt and lemon juice.
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32
Cook until soft and broken down, about 10 to 15 minutes.
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33
Remove from heat, stir in chives and serve immediately.
