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Veal stuffed tomatoes recipe

Veal stuffed tomatoes recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Veal

Simple veal stuffed tomatoes, or you can use beef mince. I love this recipe when tomatoes are in season, and like to use the ones from my garden.

2 people made this

IngredientsMakes: 12 tomatoes

  • 12 large tomatoes
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 500g minced veal
  • 40g dry bread, cubed
  • 100ml milk
  • 1/2 bunch fresh parsley, minced
  • 40g grated Parmesan cheese

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Preheat the oven to 190 C / Gas 5.
  2. Slice the top off each tomato. Hollow out the tomatoes. Reserve the pulp.
  3. Heat 1 tablespoon of the olive oil in a frying pan, and cook and stir the onion with a pinch of salt until translucent, about 3 minutes. Add the minced veal, and cook and stir until golden, about 5 minutes.
  4. Stir in the pulp and season with salt and pepper. Simmer for 5 minutes.
  5. Meanwhile, soak the bread cubes in the milk. Stir the bread mixture, the parsley and Parmesan cheese into the veal mixture.
  6. Place the tomatoes in a baking dish and fill each tomato with the veal mixture. Replace the tops of the tomatoes over the stuffing. Sprinkle with the remaining 2 tablespoons of the olive oil.
  7. Bake in the preheated oven until heated through, about 30 minutes.

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Reviews & ratingsAverage global rating:(3)


    • 1 pound ground veal
    • 2 cups fresh breadcrumbs made from crustless French bread
    • 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
    • 1 cup drained oil-packed sun-dried tomatoes, chopped
    • 2 large eggs
    • 3 tablespoons chopped fresh marjoram
    • 2 1/2 tablespoons minced garlic
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground nutmeg
    • 1 3 1/2- to 3 3/4-pound piece boneless veal breast, butterflied, pounded to 15 x 13-inch rectangle
    • 2 tablespoons olive oil
    • 6 cups coarsely chopped onions
    • 3 cups coarsely chopped carrots
    • 2 cups coarsely chopped celery
    • 1 750-ml bottle dry red wine
    • 3 1/2 cups (about) chicken stock or canned low-salt chicken broth
    • 1 14 1/2- to 16-ounce can diced tomatoes in juice
    1. Mix first 5 ingredients, 1 tablespoon marjoram, 1 tablespoon garlic, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and nutmeg in large bowl to blend.
    2. Preheat oven to 400°F. Place veal breast, pounded side up, on work surface. Sprinkle lightly with salt and pepper. Form ground veal mixture into 8-inch-long, 3 1/2-inch-wide loaf. Place loaf atop breast about 3 inches from 1 long side. Fold short sides of breast over stuffing. Fold long side nearest stuffing over. Roll up, enclosing stuffing. Tie in several places with twine. Fasten each short end with toothpicks. (Can be made 8 hours ahead. Wrap in plastic chill.)
    3. Sprinkle veal with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over high heat. Add veal sauté until brown on all sides, about 10 minutes. Transfer to large roasting pan. Add 1 tablespoon oil, onions, carrots and celery to skillet sauté until golden, about 15 minutes. Transfer vegetables to pan with veal. Add wine, 2 cups stock, tomatoes with juices, 2 tablespoons marjoram and 1 1/2 tablespoons garlic to roasting pan.
    4. Roast veal until very tender, turning and basting with pan juices every 30 minutes and adding stock as needed to keep juices halfway up sides of veal, about 2 hours 30 minutes. Remove from oven. Transfer to platter let stand 30 minutes. Remove twine. Slice veal. Transfer pan juices and vegetables to saucepan rewarm. Season with salt and pepper. Spoon juices and vegetables around veal.

    Recipe Summary

    • 4 firm ripe tomatoes
    • 3 slices bacon
    • ¼ cup chopped onion
    • 8 ounces fresh spinach, stems snipped
    • ½ cup sour cream
    • ¼ teaspoon hot pepper sauce
    • salt to taste
    • ½ cup shredded Mexican cheese blend

    Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.

    Cut tops from tomatoes remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.

    Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.

    Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.

    Sprinkle tomato shells with salt fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.

    Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven bake until cheese is melted, about 5 minutes.


    Veal Stuffed Bell Peppers

    I really enjoy preparing these veal stuffed bell peppers. They are quite versatile and can either be served as a side or main dish, or even as an appetizer. They can even be served for breakfast with a cooked egg on top, for lunch with a salad on the side or for dinner with any of your favorite main Paleo dish. I just love the taste of all the herbs, vegetables and ground veal combined into one larger vegetable. The raisins added in the recipe add some sweetness to the whole dish, making for a perfect combination of sweet and savory. Of course, the raisins are totally optional, especially if you start seeing too much sugar creep-in into your diet.

    These stuffed peppers are quite filling, sometimes I’m even full after eating only one. I also often double my recipe so I have leftovers for the whole week, especially when I know it’s going to be a busy week and won’t have the time to cook many big meals. I simply grab one stuffed bell pepper leftover from the refrigerator, heat it up and I’m ready to go.

    On the nutrition side, bell peppers are a really good source of vitamin C, which is an essential and very powerful antioxidant. The red and orange ones, other than adding vibrant colors to the dish, are especially high in vitamin C compared to the green one. That makes bell peppers a really good choice for a diet high in micronutrients.

    It’s good to keep in mind though that both bell peppers and tomatoes are in the nightshade family of vegetables and can cause digestive issues in some people. Instead, if you do better without nightshades, you can easily replace the bell peppers with portobello mushrooms and the tomatoes with carrots. If nightshades are not an issue, but you don’t really enjoy bell peppers, I find that eggplants also make for a good combination with the veal and the other ingredients. If you do decide do make some changes and go with eggplants, remember that they take more time to cook so you’ll need to adjust your preparation accordingly.


    Instructions:

    Pulse tomatoes with their juice in a food processor until chopped. In a large heavy saucepan simmer tomatoes with garlic, oregano, basil and 1/2 tsp (2 mL) of the salt, uncovered, until thickened, about 20 minutes.

    Preheat oven to 400°F (200°C).

    Meanwhile, in a bowl combine bread crumbs, milk and egg. Let stand 5 minutes. Add veal, onion, Parmesan, parsley, red pepper flakes and remaining salt and gently combine with your hands. Form into 8 large meatballs, inserting the cheese into the center of each.

    Brush each meatball with oil and arrange on a foil lined baking sheet. Bake until golden, about 15 minutes.

    Gently transfer cooked meatballs to saucepan with sauce. Simmer meatballs in sauce until cooked through and flavours have combined, about 15 minutes. Let sit 5 minutes then serve.


    Cut the top off each tomato, scoop the pulp and seeds out and turn the tomatoes upside down on paper towel to drain. Leave for 1/2 hour. Fry the meat with the butter in a frying pan until the meat is browned and crumbly. Remove from the heat. Add the toast crumbs, eggs, parsley, garlic, and nutmeg, salt and pepper to taste. Stuff the tomatoes with the meat mixture and put the tomato lids back on the tomato. Place the tomatoes in a deep, ovenproof dish and put a drop of oil on each lid. Bake in a preheated oven at 350 degrees for 30 minutes. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TWO FAT LADIES SHOW #FL1B02

    Nutrition

    View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

    Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

    Calories per serving: 2507

    Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


    Stuffed Veal Cutlets with Tomatoes and Whole Wheat Tagliatelle

    Cook the tagliatelle in a pot of boiling salted water until al dente, drain well. Meanwhile, halve the leeks lengthwise, cut into strips and rinse well in a colander. Rinse the cutlets and pat dry. Cut the mozzarella into cubes. Rinse and halve the cherry tomatoes.

    Arrange the cutlets on the work surface and spread the bacon on it. Scatter the mozzarella on the bottom half of the cutlets and roll up over the cheese. Secure with toothpicks and season with salt and pepper.

    Heat 1 tablespoon butter in a skillet and saute the rolls on all sides for10-15 minutes. At the same time, heat the remaining butter in another skillet and saute the leek until soft. Add the tomatoes, pour in the white wine and season with salt and pepper. Simmer until the tomatoes have collapsed, add the pasta and toss to combine.

    Divide the pasta among plates, remove the toothpicks from the veal and place the veal on the pasta.


    How to sew and then close the veal pocket

    Now is the time of the most delicate step of the recipe.

    If you do not have a good and kind butcher, who prepares it for you, sorry but you have to do it by yorself: you have to cut the veal in the narrowest part, through the length be careful not to break it and try to make a “pocket” as deep as you can (8) (9).

    Fill the veal pocket with the stuffing, being sure to fill it all. also in the narrowest part (10). Now close the pocket, sewing it with kitchen twine (11). Put the stuffed veal breast in a baking pan with extra virgin olive oil, a glass of white wine, salt and pepper and bake at 180°/350F for 1 hour (12) covered with a sheet of aluminum. Take it off a quarter of an hour before the end of the cooking to brown the veal roast a bit.

    Let the stuffed veal breast rest for 1 hour so it become almost cold and slice it (make slices about half inch high) (13). You can taste this dish dressed with his cooking sauce and served with salad (14) or try it with Baked Potato Fans with Herb Butter.


    Stuffed Veal Cutlet

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    Stuffed Veal Sliders

    Hi Folks! I have great news for you today…your summer barbecues are about to get a whole lot more delicious!

    The folks at Veal Made Easy asked us to create a summer barbecue recipe using ground veal – and we’re so excited to share these incredible Stuffed Veal Sliders with you today! Seriously – these are some of the best grilled burgers we’ve ever eaten! (And I think you’ll love them too!)

    As soon as my husband Jack brought ground veal home from our local supermarket, he immediately fired up the grill to get started on recipe development for today’s post! At the time, I was out running some errands – and he sent me this text:

    Now, if you’re a regular reader here at A Family Feast, then you know that my husband is very particular when it comes to good food, so when Jack says something is “extremely exceptional” – it must be delicious! Veal is the meat from young cattle and it is known for its tender and delicious flavor. You can substitute veal for other meats in many of your favorite recipes including burgers or sliders.

    To make our Stuffed Veal Sliders, start with a patty made from ground veal, Italian sausage, milk-soaked bread, tomato juice, eggs and seasonings. Next place a mixture of provolone cheese, sun-dried tomatoes and pesto on top of the patty (a rich, flavorful mixture that is perfect with veal!) – then cover the filling with more of the veal mixture and pinch the sides closed.

    Grill the patties (adding cheese if you’d like)…

    …then build your slider like this:

    These ‘extremely exceptional’ Stuffed Veal Sliders are so juicy and flavorful, they are sure to become your go-to burger recipe all summer long!

    For more recipes, cooking tips, nutritional information and more, be sure to visit Veal Made Easy on their website and follow them on Facebook, Twitter, Pinterest, and YouTube.