Vealchetta with Warm Spicy Roasted Butternut Squash Salad
Ingredients
Vealchetta:1 (5-6 pound) boneless veal breast (preferably with outer fat layer untrimmed)
¼ cup chopped parsley
¼ cup chopped fresh rosemary
¼ cup chopped fresh cilantro
¼ cup chopped fresh fennel fronds or tarragon leaves
4 cloves garlic, grated
1 shallot, chopped
Zest of 1 lemon
1 ½ tablespoons kosher salt, plus more as needed
½ teaspoon red pepper flakes
½ teaspoon black pepper, plus more as needed
½ cup extra-virgin olive oil
Butternut Squash Salad:1 butternut squash, peeled and diced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
¼-½ teaspoon red pepper flakes, or to taste
¼ cup chopped mint
¼ cup chopped basil
¼ cup chopped scallions
¼ cup oil
2 tablespoons balsamic vinegar
1-2 teaspoons brown sugar
1 ½ tablespoons toasted sunflower seeds
1 ½ tablespoons toasted pumpkin seeds
¼ cup pomegranate seeds
Preparation
Vealchetta:Place the veal breast, fat side down, on a large cutting board and cover with plastic wrap. Use a meat mallet to pound the veal down to an even thickness, focusing on the thicker parts. Alternatively, ask your butcher to butterfly the veal breast.
In a food processor, combine parsley, rosemary, cilantro, fennel fronds or tarragon, garlic, shallot, lemon zest, salt, red pepper flakes, and black pepper and pulse to combine. Pour in oil and pulse until finely chopped.
Spread the herb paste over veal, then roll veal tightly, forming a log. Tie with kitchen string at 2-inch intervals. Wrap in plastic wrap and refrigerate for 6-8 hours or overnight.
Preheat oven to 375°F. Unwrap veal and transfer to a large roasting pan or sheet pan. Season with additional salt & pepper and roast for 2-2 ½ hours.
Transfer veal to a cutting board and let rest for 15 minutes before slicing and serving.
Butternut Squash Salad:Preheat oven to 375°F.
Toss butternut squash with olive oil, salt pepper and red pepper flakes and spread on a large baking sheet. Roast for 45 minutes, or until soft and a little crispy.
Combine roasted squash with mint, basil and scallions.
Mix oil, balsamic vinegar, and brown sugar in a small bowl until combined. Pour over squash salad and toss gently to combine.
Finish with sunflower, pumpkin, and pomegranate seeds.