When veal was much more affordable, in my growing up years this was often company dinner. My Dad would be the cook for holiday or company dinners.
We had a very tiny kitchen, small stove with 4 gas burners and a gas oven. The space was tight for cooking.
4-5 LB BONELESS VEAL ROAST
1 TB SAGE – finely chopped
2 ONIONS – finely chopped
2 GARLIC CLOVES – finely chopped
1 CUP CELERY – finely chopped
1/3 LB PANCETTA – thinly sliced
3 TBS BUTTER
2 TB OLIVE OIL
½ CUP PARSLEY – finely chopped
Preheat the oven to 350º.
Slightly oil a roasting pan.
Cut into the veal and pound into an even oblong shape. Sauté the onions, and celery in butter for a few minutes to soften. Stir in the parsley sage, garlic, salt and pepper. Spread the mixture evenly over the cut veal and roll up starting at the short side. Tie with butcher string evenly every 2 inches to keep the veal roll tight. Carefully rub the roast all over with the olive oil. Lightly pepper the veal and put the slices of pancetta in overlapping layers all over the top of the veal roast. Roast in preheated oven for about 1 ½ hours. For the last 40 minutes you can toss in peeled and quartered potatoes that have been lightly rubbed with oil and have been sprinkled with salt and pepper.
NOTE: Interesting little story about parsley. I’m not sure why but my maternal Grandmother (who lived on a farm in New Jersey and ran a Pensione) firmly believed that parsley must be planted on Good Friday. I’m not sure if she meant only on Good Friday for the first planting or just to plant some parsley on Good Friday. When Good Friday arrives later in the month of April, I try to remember to plant a little plant.