Veal Paupiettes with Anchovies and Le Clos St-Ambroise Cheese
This is the Veal Paupiettes with Anchovies and Le Clos St-Ambroise Cheese recipe.
- Prep: 15 min
- Cooking: 10 min - 15 min
Ingredients
- 2 oz (60 g) butter
- 1 oz (30 g) canned anchovy fillets
- 4 tomatoes peeled, seeded and crushed
- Fresh parsley chopped
- 6 veal cutlets about 3 oz (90 g) each
- 7 oz (2010 g) Canadian Le Clos St-Ambroise cheese in thin slices
- 3 tbsp (45 mL) olive oil
- 2/3 cup (160 mL) Marsala or Madeira wine
- 1/2 cup (125 mL) whipping cream 35 %
- Salt
- Freshly ground pepper
- Fresh herbs
- Spaghetti or fresh pasta to accompany
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Preparation
In a small saucepan, heat half the butter. Drain anchovies and cook them while crushing them with a wooden spoon. Add tomatoes and cook about 5 minutes, or until liquid has evaporated. Pour into a bowl, let cool, then mix in parsley.
Place each cutlet between 2 sheets of parchment paper, then flatten thoroughly with a mallet or a rolling pin. Remove paper, then spread anchovy and tomato paste evenly over cutlets, leaving a clear edge all around. Season with pepper. Top with Canadian Le Clos St-Ambroise cheese. Form paupiettes by rolling cutlets then folding the ends towards each other. Tie with string or keep in place with toothpicks.
In a frying pan, heat remaining butter and oil. Brown paupiettes, then pour in Marsala or Madeira wine. Continue cooking without covering for about 5 minutes, or until wine has reduced by half. Place paupiettes on a serving plate and keep warm. Add cream to wine sauce. Heat but do not bring to the boil. Pour sauce over paupiettes, sprinkle with herbs and serve with spaghetti or fresh pasta.
Jean Soulard, Executive Chef, Le Château Frontenac
