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Veal Loin Stuffed with Bell Peppers,
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Veal Loin Stuffed with Bell Peppers,
Goat Cheese and Basil
Bon Appetit October 1995

Filling:
2 large yellow bell peppers
3 ounces cream cheese with chives,
at room temperature
A 5.3-ounce package basil and roasted garlic
goat cheese or 6 ounces soft fresh goat cheese
(such as Montrachet), at room temperature

Veal:
A 4 3/4-pound center-cut veal rib roast
(also known as rack of veal), boned,
trimmed of all fat and outer membrane
1 bunch fresh arugula, stems trimmed
16 large fresh basil leaves
14 oil-packed sun-dried tomatoes, drained
2 tablespoons butter
8 bacon slices

Sauce:
2 3/4 cups chicken stock or canned broth
3 medium shallots, finely chopped
1/4 cup fresh lemon juice
2 tablespoons drained capers
1/2 cup (1 stick) butter, cut into pieces,
at room temperature
2 tablespoons chopped fresh Italian parsley

For filling: Char peppers over gas flame or in broiler until blackened
on all sides. Wrap in paper bag; let stand 10 minutes. Peel peppers. Cut
lengthwise into quarters; seed and stem peppers. Trim edges of peppers
to flatten all sides if necessary. Stir cream cheese and goat cheese in
small bowl to blend.
For veal: Butterfly veal by starting at 1 long side of veal and cutting horizontally to within 1 inch of opposite long side. Open veal as for
book. Place large sheet of plastic wrap over cut surface of veal. Using
meat pounder or rolling pin, pound veal to generous 1/2-inch even thick-
ness, forming a rectangle approximately 10-by-12-inches. Season with
salt and pepper.
Blanch arugula in saucepan of boiling water just until wilted, about 2
seconds. Drain; rinse with cold water. Drain well on paper towels; pat
dry. Repeat blanching process with basil leaves. Overlap arugula leaves
down center of veal, forming 2-inch-wide by 12-inch-long strip. Cover
with half of bell peppers, skinned side down. Top with tomatoes, ar-
ranged in 2 rows.
Set aside 1/4 cup cheese mixture for sauce. Spoon remaining cheese
mixture in even log atop tomatoes. Arrange the remaining bell peppers,
skinned side up, over cheese. Arrange blanched basil leaves over the peppers. Fold 1 long side of veal over filling. Tightly roll up veal jelly-
roll style. Cover ends of the veal roll with heavy-duty aluminum foil to
enclose filling completely. Tie kitchen string around veal roll every 1 1/2
inches to maintain neat log shape. Wrap string lengthwise around veal roll
to secure foil at ends, weaving string alternately under and over crosswise
ties [illustrated in magazine]. Cover veal roll and reserved 1/4 cup cheese
mixture separately; refrigerate until well chilled, at least 6 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 375 degrees F. Melt butter in heavy large shallow roast-
ing pan over medium-high heat. Season veal with salt and pepper. Place
veal in pan and brown on all sides, turning frequently, about 10 minutes.
Remove pan from heat; cool veal 15 minutes. Drape bacon slices over
veal, tucking ends under veal. Roast veal until thermometer inserted into
center of meat (not filling) registers 140 degrees F., about 45 minutes.
Transfer to work surface. Let stand 15 minutes.

For sauce:
Combine the broth and shallots in heavy medium saucepan.
Boil over high heat until mixture is reduced to 1/2 cup, about 20 minutes.
Whisk in lemon juice and capers. Reduce heat to low; gradually whisk
in butter, then reserved 1/4 cup cheese mixture and parsley. Season
sauce to taste with salt and pepper.

To serve
, remove bacon, string and foil from veal roast. Cut crosswise
into even slices. Spoon a few tablespoons sauce onto each plate. Top
with 2 veal slices. Serves 8.


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