INGREDIENTS

INSTRUCTIONS

1998    
A stylish dinner party dish with a bonus: Much of the prep work can  be
done a day ahead. At the store, have the butcher bone and trim all  of
the fat and membrane from a 4 3/4-pound center-cut veal rib roast,
resulting in a 3-pound oblong boneless veal loin.  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.
Butterfly veal by staring 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 thickness, forming rectangle approximately 10 X 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, arranged in 2 rows.  Set aside
1/4 cup cheese mixture for sauce. Spoon remaining cheese  mixture in
even log atop tomatoes. Arrange remaining bell peppers,  skinned side
up over cheese. Arrange blanched basil leaves over  peppers.  Fold 1
long side of veal over filling. Tightly roll up veal jelly roll  style.
Cover ends of veal roll with heavy-duty aluminum foil to  enclose
filling completely. Tie kitchen string around veal roll every  around
veal roll to secure foil at ends, weaving string alternately  under and
over crosswise ties. 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°F. Melt butter in heavy large shallow roasting  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°F, about 45 minutes.
Transfer to work  surface. Let stand  Combine 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 veal  roast
crosswise into even slices. Spoon a few tablespoons sauce onto  each
plate. Top with 2 veal slices.  Bon Appetit, October 1995  Posted to
recipe-lu digest by Sandy <sandysno@pctech.net> on Feb 24,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 905
Calories From Fat: 528
Total Fat: 59.1g
Cholesterol: 305.8mg
Sodium: 1208.9mg
Potassium: 1018.5mg
Carbohydrates: 9.4g
Fiber: 1.1g
Sugar: 2.1g
Protein: 82.6g