Baked Veal Involtini With Grilled Radicchio

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 4 medium garlic cloves, minced
• 24 ounces tomatoes, and their juices (canned peeled whole tomatoes)
• 2 sprigs fresh thyme
• 8 fresh basil leaves
• salt & freshly ground black pepper
• 1 1/2 lbs veal top round beef
• 12 ounces eggplants
• 8 ounces radicchio, cored and cut in half (about 1 head)
• 6 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• salt & freshly ground black pepper
• 4 slices smoked mozzarella cheese, cut into 1/4 inch slices (scamorza)
• 1/2 cup freshly grated parmesan cheese
• handful baby arugula, for garnish (optional)

Recipe

• 1 heat the oil in a medium saucepan over medium-low heat.
• 2 add the garlic and cook until fragrant, about 10 minutes.
• 3 add the tomatoes and their juices, thyme and basil; mix well.
• 4 once the mixture starts to bubble at the edges, season with salt and pepper to taste, then cover and cook for 30 minutes, stirring once or twice (as needed).
• 5 use a food mill to process the sauce (or, alternatively, push it through a fine-mesh strainer), discarding the solids.
• 6 the yield should be about 3 cups; over and refrigerate until ready to use.
• 7 for the veal and vegetables: cut the meat into four 6-ounce portions; place each one between pieces of plastic wrap.
• 8 use a mallet to pound each portion to an even thickness of 1/8 inch; discard the plastic wrap.
• 9 heat a grill pan on the stovetop over high heat.
• 10 meanwhile, cut four 1/4 -inch slices lengthwise from the center section of the eggplant and peel them (reserving the remaining eggplant for another use, if desired).
• 11 combine the sliced eggplant, radicchio, 4 tablespoons of the oil and the vinegar in a mixing bowl; toss to coat evenly.
• 12 season with salt and pepper on all sides.
• 13 grill the vegetables for a total of 8 miniutes, turning them over halfway through.
• 14 transfer to a cutting board to cool.
• 15 when cool enough to handle, cut the radicchio and eggplant into thin strips, then place on a plate and cover loosely until ready to use.
• 16 preheat the oven to 375 degrees f.
• 17 lightly season the pounded veal slices with salt and pepper on both sides.
• 18 use one-quarter of the grilled radicchio and eggplant strips to create a layer on top of each piece of pounded veal, then place 1 slice of the smoked mozzarella on top of the vegetable layer.
• 19 roll up tightly and use toothpicks to secure both ends, or the middle, of each "involtino.".
• 20 heat a large, ovenproof saute pan over medium heat, then add the remaining 2 tablespoons of oil.
• 21 add the 4 involtini to the pan and cook for 4 minutes, turning them as needed, until lightly browned.
• 22 pour the reserved tomato sauce evenly over the involtini to cover them, then sprinkle with the parmesan cheese.
• 23 transfer to the oven and bake for 12 minutes, or until the cheese has melted and the sauce has thickened slightly.
• 24 if desired, cut each involtino in half, then stand the halves on end on the plate. garnish with tender stems of baby arugula, if desired. serve hot.