Veal Birds (Veal Spiedine)

Each slice of veal for Spiedine must be no larger than 4 by 5 inches. Have the butcher pound it thin, thin, thin. Hold it to the light, look through it, sigh with delight.

• 1 large sweet onion, preferably Vidalia
• 1/4 pound prosciutto
• 1/4 cup (4 tablespoon) olive oil
• 1/2 cup fresh bread crumbs browned in oven
• 1/3 cup grated parmigiano cheese
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 large Granny Smith apple
• 1/2 pound veal scaloppini, 1/8 inch thick
• 4 ounces goat cheese
• Unsalted butter

METHOD

Cut onion in half. Set aside one half of the onion. Chop the remaining half. Chop three slices of prosciutto. Set the remaining slices aside.

Over medium high heat, brown chopped onion in three tablespoons olive oil. Cook until onions are caramelized.

In a large bowl, mix cooked onion with bread crumbs, parmigiano cheese, garlic and chopped prosciutto. Season to taste with salt and pepper. Add remaining tablespoon of olive oil if mixture needs moisture.

Slice the remaining half of the onion and half of the apple into slices thick enough to be put on toothpick without breaking. Dice the remaining half apple in 1/2 inch cubes.

Cover each veal slice with a piece of prosciutto. Put 1 tablespoon of breadcrumb mixture at the end of the slice. Add 1/2 teaspoon of goat cheese and 1 teaspoon of diced apple.

Roll veal, seal with a toothpick. Slide a slice of apple and a slice of onion at each end of tooth pick.

Place veal birds on oiled pan that goes under the broiler with a pea-sized piece of butter on top of each. Cook until browned on both sides, turning once.

Serves 4

Contributor: Diana Serbe for Fredo Viola

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