Il Gattopardo's Veal "Braciola" Scented With Wild Fennel Pollen, Filled With Baby Artichoke, And Provola

Il Gattopardo's Veal "Braciola" Scented With Wild Fennel Pollen, Filled With Baby Artichoke, And Provola
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Executive Chef Vito Gnazzo, of Manhattan fine dining restaurant Il Gattopardo, creates a delicious veal “braciola” that guests return for again and again. His Southern Italian variation is stuffed with baby artichokes and provola, and is scented with wild fennel pollen that the chef harvests by hand from his own rural property back in Salerno. It’s served with creamy celery root purée and sautéed spinach.
Servings
4
servings
Veal "Braciola"
Ingredients
  • 4 baby artichokes
  • 2 ounce white wine, divided
  • 4 ounce veal broth, divided
  • 24 ounce veal loin, pounded (makes 8 3-ounce slices)
  • 8 slices provola
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter, divided
  • salt, to taste
  • fresh ground black pepper, to taste
  • 4 pinch of wild fennel pollen
  • 1 head celery root (approximately 16 ounces)
  • 2 ounce heavy cream
  • 2 ounce butter
  • 1 ounce parmigiano-reggiano, grated
  • salt, to taste
  • fresh ground black pepper, to taste
  • 2 tablespoon extra-virgin olive oil
  • 2 cloves garlic, sliced
  • 1 bag clean spinach (approximately 16 ounces)
  • salt, to taste
  • fresh ground black pepper, to taste
Directions
  1. Preheat oven to 360 degrees F.
  2. Clean the artichokes and discard the hard part and outside; if there is any fiber inside, remove it. Slice. Gently sauté for 3-4 minutes (on low heat), adding a splash of white wine. If it gets dry during this process, add 2 ounces veal broth. Set aside.
  3. Lay the veal flat and lay the provola directly on top of the veal. Distribute the sliced artichoke evenly over the meat. Roll it, and hold it tight with a skewer, so you can tie it, with the string in both directions.
  4. In a sauté pan, heat the olive oil and ½ tablespoon butter, and when hot, lay the veal in the pan, searing each side (approximately 30 seconds each side).
  5. Cook in the oven at 360 degrees F for 5 minutes.
  6. Take it out of the oven when done, and discard the string, fat, and cooking oil.
  7. While still hot, add the rest of the white wine; let it evaporate. Add the remainder of the veal broth, reduce for 1 minute. Add the remaining ½ tablespoon butter. Add salt, fresh ground black pepper, and wild fennel pollen to taste.
  8. The veal will be cut into 8 rolled slices (2 per person).
  9. Clean the outside of the celery root. Cut into the 1 inch cubes. Place in pan and cover with water; cook until soft. Drain water. Put in food mill (you can use a processor, but the mill creates a more consistent texture).
  10. Heat the cream and bring to boil. Combine together with the rest of the ingredients; mix well. Add salt and fresh ground black pepper to taste.
  11. Keep warm until you serve it (serve 1 spoonful on the side of the dish).
  12. In a large sauté pan on medium heat, add olive oil and both cloves of garlic.
  13. Heat until the garlic is golden color. Add spinach. Cover over heat for 30 seconds. Uncover and mix well for another 30 seconds. Add salt and fresh ground black pepper to taste.
  14. Ready to serve next to the veal and purée.
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