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Vealchetta with Warm Roasted Butternut Squash Salad


This classic dish has been reconfigured in a way that allows us to finally try it! I love the combination of salsa verde with meat, and the warm butternut squash salad is here just in time for fall.


For the Vealchetta

1. 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.
2. 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.
3. Spread the herb paste over veal, then roll veal tightly, forming a log. Tie with kitchen string at two-inch intervals. Wrap in plastic wrap and refrigerate for six to eight hours or overnight.
4. Preheat oven to 375 degrees Fahrenheit. Unwrap veal and transfer to a large roasting pan or sheet pan. Season with additional salt and pepper and roast for two to two-and-a-half hours.
5. Transfer veal to a cutting board and let rest for 15 minutes before slicing and serving.

For the Butternut Squash Salad

1. Preheat oven to 375 degrees Fahrenheit.
2. 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.
3. Combine roasted squash with mint, basil, and scallions.
4. Mix oil, balsamic vinegar, and brown sugar in a small bowl until combined. Pour over squash salad and toss gently to combine.
5. Finish with sunflower, pumpkin, and pomegranate seeds.


Styling and Photos by Chay Berger