Sauternes is a very useful cooking wine. I didn't use it in Russia because there are only two categories there - absolute garbage that's inexpensive and extremely expensive ones that would crazy to cook with. This recipe was developed long before I was in Russia and good (not fantastic) Sauternes could be had for reasonable prices. Many of the ingredients that were impossible to get in Russia are not freely available to me in Finland, but the prices here are overall many times higher.
I use soy and worcestershire sauce in a turkey meatball recipe I developed for my son. He loves them. He used to not like Beef which has changed. Once, a friend of mine had a very nice little restaurant in Jacksonville, FL. One of his line Chefs ran out of Veal, and instead of notifying the customer, used chicken fo a Piccata. My buddy found out and was nervously freaking out as the table was eating their faux veal. The customer said it was the best Veal he ever had! oy!
I remember seeing an article about New York restaurants a few years back, and when the Veal Scallopini from huge sampling of restaurants was given DNA tests, something like a third of them turned out to be pork, some were chicken, and one was turkey. Less than half were actually veal. When it comes to a ground meat product like a filling, you can be sure that very few are pure veal. Honestly, though - I have made this side by side with high quality veal (instead of the chicken and beef combination) and I think it would fool almost anyone. The idea of veal, soy sauce and chives was something I discovered as a glorious combination at the first French restaurant I worked at long ago. The soy and chives seem to make the veal taste more like veal, and so it helps the illusion here, too.
I made this last week for the stuffed shells recipe and the mix was tasty all by itself. Then I added the cheeses and the egg and stuffed a whole tray full of shells(I made a batch 4 times the amount shown so I could make extra to feed a few extra college boys that showed up for the weekend) and that really made the dish pop. Next time I am going to mix in some spinach for some stuffed Manicotti in a cream sauce as requested by my wife. As always i am addicted to your site and learn something new everytime I watch a video.
Did some experimenting with this recipe. I discovered that the filling with an additional 100g of cooking bacon (the one with the fat only on one side of the bacon piece) and a bit more breadcrumbs works really good in German Rouladen. I only had fresh mustard and this filling on the inside of the beef slices and it tasted great even though I was afraid it might clash with the traditional flavour profile of the dish (Sweet red cabbage, Spätzle and a pot roast sauce) . Still, I think I might try my Rouladen in a slow simmering tomatoe sauce similar to meatballs next time. Should be good with Polenta. But it doesn't end here. I had some filling left that didn't fit into my Rouladen and used it as an ingredient for a quick Bolognese sauce. The result was amazing. The food processor achieved a degree of fineness of the minced beef that I never reach when I make the sauce in the big sauce pot. I am seriously considering to make this filling sans bread and a good tomatoe sauce and just mix it together. Wouldn't be that much more. At least for the weekends.
Thank you for the feedback - I appreciate it! This is one of the videos (and recipes) that few people tried, which is unfortunate because, as you discovered, the flavor is really good.
I just finished the faux veal filling but haven't made the Cannelloni yet. It's so tasty you can eat that stuff just like that! I had to force myself to stop after the second spoon, haha. Simply incredibly delicious even without the sweet wine. Sadly it's nearly impossible to get non prepackaged ground chicken (min 400g) in Germany because butchers are not allowed to run it through the same meat grinder as beef and pork so they don't bother offering it considering the low demand. I used a boneless chicken thigh that I chopped up with the Chinese cleaver because I feared breast might be too dry. Which part of the chicken is ideal though? Thanks for the amazing recipe, I bet it'll be the best Cannelloni I ever made. Definitely the best filling.
Thank you for leaving feedback. Especially on this video, which is one of the least viewed for some reason. The best way to do this is to have your own meat grinder. If you are serious about cooking, you should invest in one - or at least the attachment if you have a Kitchen Aid stand mixer. Normally I use whatever scraps are on hand without much regard to whether they are from wings, legs, thighs or breasts. If you want perfectly tender and beautiful chicken pieces, you generate a lot of waste trim, and this is one way to use them up.
ANNOTATIONS 0:09.000 Authentic Italian... 0:13.000 NOT! 0:13.990 In general it seems to be impossible to post any video on TH-cam with the title "authentic Italian" without drawing fire from people claiming it isn't authentic enough. The reality is that no two Italians could agree about any dish completely. Certainly not about this one, but... 0:28.100 360g (12oz) Ground Veal -OR- 240g (8oz) Ground Beef, lean 120g (4oz) Ground Chicken, breast only - OR SOME COMBINATION OF THE TWO TO MAKE 360g (12oz) 0:28.100 ALSO... 60g (2oz) Shallots 3-4 cloves of Garlic 1 1/2 t Mixed Peppercorns (or just white peppercorns) 2T Soy Sauce 2T Pantelleria Wine, or substitute Vin Santo, or Sauternes 3T Chives, chopped fine 30g Breadcrumbs 15g Parmesan Cheese, freshly grated 0:28.100 This IS delicious, and not difficult to make. Here's what you will need... 0:32.900 CLICK TO SUBSCRIBE 0:59.062 Did I just say "olives"? Obviously I meant olive oil. 1:10.889 CORRECTION - 3/4 teaspoon of mixed peppercorns. I hadn't made this in a long time, and I divided the quantity down incorrectly by a factor of 2. 1:12.695 This is a mixture of black, white, green and pink peppercorns. You can use just white if you don't have the mixture. Grind them fresh, though. 2:31.000 Many restaurants stretch their veal with pork. That way they can still say it is veal legally. If this is shocking to you, then you haven't worked in a restaurant. But the mixture of 2 parts beef to 1 part chicken breast tastes much closer to veal, plus you don't wind up feeding Jewish people pork without them knowing. 3:54.652 Use about 2 tablespoons of this. It harmonizes the dish beautifully. 4:11.453 Despite what I just said in the audio here, you could also add a Muscat wine - but try Pantellaria if you can find it. 5:02.953 The breadcrumbs will absorb whatever moisture still remains. 5:54.400 This filling can also be used to prepare ravioli, agnolotti, etc. It can be blended with ricotta for stuffed shells, and more. ANOTHER VIDEO SHOWING AN EXAMPLE OF HOW THIS CAN BE USED IS ON MY CHANNEL RIGHT NOW - THE STUFFED SHELLS RECIPE.
Finally a use for the bottle of Sauternes I have laying around.
Sauternes is a very useful cooking wine. I didn't use it in Russia because there are only two categories there - absolute garbage that's inexpensive and extremely expensive ones that would crazy to cook with. This recipe was developed long before I was in Russia and good (not fantastic) Sauternes could be had for reasonable prices. Many of the ingredients that were impossible to get in Russia are not freely available to me in Finland, but the prices here are overall many times higher.
I use soy and worcestershire sauce in a turkey meatball recipe I developed for my son. He loves them. He used to not like Beef which has changed.
Once, a friend of mine had a very nice little restaurant in Jacksonville, FL. One of his line Chefs ran out of Veal, and instead of notifying the customer, used chicken fo a Piccata. My buddy found out and was nervously freaking out as the table was eating their faux veal. The customer said it was the best Veal he ever had! oy!
I remember seeing an article about New York restaurants a few years back, and when the Veal Scallopini from huge sampling of restaurants was given DNA tests, something like a third of them turned out to be pork, some were chicken, and one was turkey. Less than half were actually veal. When it comes to a ground meat product like a filling, you can be sure that very few are pure veal. Honestly, though - I have made this side by side with high quality veal (instead of the chicken and beef combination) and I think it would fool almost anyone.
The idea of veal, soy sauce and chives was something I discovered as a glorious combination at the first French restaurant I worked at long ago. The soy and chives seem to make the veal taste more like veal, and so it helps the illusion here, too.
I made this last week for the stuffed shells recipe and the mix was tasty all by itself. Then I added the cheeses and the egg and stuffed a whole tray full of shells(I made a batch 4 times the amount shown so I could make extra to feed a few extra college boys that showed up for the weekend) and that really made the dish pop. Next time I am going to mix in some spinach for some stuffed Manicotti in a cream sauce as requested by my wife. As always i am addicted to your site and learn something new everytime I watch a video.
Did some experimenting with this recipe. I discovered that the filling with an additional 100g of cooking bacon (the one with the fat only on one side of the bacon piece) and a bit more breadcrumbs works really good in German Rouladen. I only had fresh mustard and this filling on the inside of the beef slices and it tasted great even though I was afraid it might clash with the traditional flavour profile of the dish (Sweet red cabbage, Spätzle and a pot roast sauce) . Still, I think I might try my Rouladen in a slow simmering tomatoe sauce similar to meatballs next time. Should be good with Polenta.
But it doesn't end here. I had some filling left that didn't fit into my Rouladen and used it as an ingredient for a quick Bolognese sauce. The result was amazing. The food processor achieved a degree of fineness of the minced beef that I never reach when I make the sauce in the big sauce pot. I am seriously considering to make this filling sans bread and a good tomatoe sauce and just mix it together. Wouldn't be that much more. At least for the weekends.
Thank you for the feedback - I appreciate it! This is one of the videos (and recipes) that few people tried, which is unfortunate because, as you discovered, the flavor is really good.
U said 3 Tblsp olives with shallots in beginning...u meant garlic, right?
Are you trying to watch this on a cell phone? Use a regular computer and you will see the annotations.
I just finished the faux veal filling but haven't made the Cannelloni yet. It's so tasty you can eat that stuff just like that! I had to force myself to stop after the second spoon, haha. Simply incredibly delicious even without the sweet wine.
Sadly it's nearly impossible to get non prepackaged ground chicken (min 400g) in Germany because butchers are not allowed to run it through the same meat grinder as beef and pork so they don't bother offering it considering the low demand.
I used a boneless chicken thigh that I chopped up with the Chinese cleaver because I feared breast might be too dry. Which part of the chicken is ideal though?
Thanks for the amazing recipe, I bet it'll be the best Cannelloni I ever made. Definitely the best filling.
Thank you for leaving feedback. Especially on this video, which is one of the least viewed for some reason. The best way to do this is to have your own meat grinder. If you are serious about cooking, you should invest in one - or at least the attachment if you have a Kitchen Aid stand mixer. Normally I use whatever scraps are on hand without much regard to whether they are from wings, legs, thighs or breasts. If you want perfectly tender and beautiful chicken pieces, you generate a lot of waste trim, and this is one way to use them up.
You re awesome dude !! Your comments makes me laugh!! :D maaama miaaa nooo noooo haha
Thank you! I'll be posting more videos over the next few weeks, including another one within 24 hours.
ANNOTATIONS
0:09.000
Authentic Italian...
0:13.000
NOT!
0:13.990
In general it seems to be impossible to post any video on TH-cam with the title "authentic Italian" without drawing fire from people claiming it isn't authentic enough. The reality is that no two Italians could agree about any dish completely. Certainly not about this one, but...
0:28.100
360g (12oz) Ground Veal
-OR-
240g (8oz) Ground Beef, lean
120g (4oz) Ground Chicken, breast only
- OR SOME COMBINATION OF THE TWO TO MAKE 360g (12oz)
0:28.100
ALSO...
60g (2oz) Shallots
3-4 cloves of Garlic
1 1/2 t Mixed Peppercorns (or just white peppercorns)
2T Soy Sauce
2T Pantelleria Wine, or substitute Vin Santo, or Sauternes
3T Chives, chopped fine
30g Breadcrumbs
15g Parmesan Cheese, freshly grated
0:28.100
This IS delicious, and not difficult to make. Here's what you will need...
0:32.900
CLICK TO SUBSCRIBE
0:59.062
Did I just say "olives"? Obviously I meant olive oil.
1:10.889
CORRECTION - 3/4 teaspoon of mixed peppercorns. I hadn't made this in a long time, and I divided the quantity down incorrectly by a factor of 2.
1:12.695
This is a mixture of black, white, green and pink peppercorns. You can use just white if you don't have the mixture. Grind them fresh, though.
2:31.000
Many restaurants stretch their veal with pork. That way they can still say it is veal legally. If this is shocking to you, then you haven't worked in a restaurant. But the mixture of 2 parts beef to 1 part chicken breast tastes much closer to veal, plus you don't wind up feeding Jewish people pork without them knowing.
3:54.652
Use about 2 tablespoons of this. It harmonizes the dish beautifully.
4:11.453
Despite what I just said in the audio here, you could also add a Muscat wine - but try Pantellaria if you can find it.
5:02.953
The breadcrumbs will absorb whatever moisture still remains.
5:54.400
This filling can also be used to prepare ravioli, agnolotti, etc. It can be blended with ricotta for stuffed shells, and more.
ANOTHER VIDEO SHOWING AN EXAMPLE OF HOW THIS CAN BE USED IS ON MY CHANNEL RIGHT NOW - THE STUFFED SHELLS RECIPE.
Stop your video at .52 seconds and the oil in the pan looks like a face. Maybe an Italian Face!
+silabag1 Our capacity to see faces where there are none is a curious thing about human psychology. For instance... :)