Il Gattopardo’s Veal “Braciola” Scented With Wild Fennel Pollen, Filled With Baby Artichoke, and Provola

This Southern Italian variation is stuffed with baby artichokes and provola, and is scented with wild fennel pollen
Staff Writer
Veal “Braciola”

Il Gattopardo

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.

4
Servings
910
Calories Per Serving
Deliver Ingredients

Ingredients

For the veal “braciola:”

  • 4 baby artichokes
  • 2 Ounces white wine, divided
  • 4 Ounces veal broth, divided
  • 24 Ounces 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 Pinches of wild fennel pollen

For the celery root purée:

  • 1 head celery root (approximately 16 ounces)
  • 2 Ounces heavy cream
  • 2 Ounces butter
  • 1 Ounce Parmigiano-Reggiano, grated
  • Salt, to taste
  • Fresh ground black pepper, to taste

For the sautéed spinach:

  • 2 Tablespoons 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

For the veal “braciola:”

Preheat oven to 360 degrees F.

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.

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.

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).

Cook in the oven at 360 degrees F for 5 minutes.

Take it out of the oven when done, and discard the string, fat, and cooking oil.

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.

The veal will be cut into 8 rolled slices (2 per person).

For the celery root purée:

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).

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.

Keep warm until you serve it (serve 1 spoonful on the side of the dish).

For the sautéed spinach:

In a large sauté pan on medium heat, add olive oil and both cloves of garlic.

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.

Ready to serve next to the veal and purée.

Nutritional Facts

Total Fat
81g
100%
Sugar
7g
8%
Saturated Fat
34g
100%
Cholesterol
129mg
43%
Carbohydrate, by difference
17g
13%
Protein
27g
59%
Vitamin A, RAE
32µg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
40mg
4%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
29µg
1%
Folate, total
8µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Selenium, Se
2µg
4%
Sodium, Na
302mg
20%
Water
132g
5%

Veal Shopping Tip

There are 5 different kinds of veal depending on age and how it has been fed.

Veal Cooking Tip

Veal may require placement of an additional layer of fat around the meat to prevent it from drying out.

Veal Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.