Slideshow: How to Make Veal Braciole with Del Posto's Mark Ladner at the New York Culinary Experience

Veal Braciole
Veal Braciole
A braciole is essentially an Italiian roulade (read: layered and rolled up stuff) of meat and filling (in this case veal and mushroom). Here the meat-roll is getting a delicious sear before a trip to the oven.
Video demo
Video demo
Before we got to the live demo, we watched the official Del Posto instructional video on how to make this dish.
Preparing the veal tenderloin
Preparing the veal tenderloin
Sous Chef Matt Abdoo explains how the silver skin—the thin, pearlescent membrane on the veal tenderloin—must be removed.
Preparing the veal tenderloin
Preparing the veal tenderloin
The tenderloin is then fileted into a thin, flat piece. When cutting into meat, you want to use a long knife and always make long, smooth strokes to slice. Hacking, chopping, and sawing will give you rough, jagged edges.
The mallet
The mallet
Pounding the veal
Pounding the veal
The veal gets pounded thin, first with the smaller, jagged side of the mallet, and then with the smooth flat side . You never want to use the large jagged side of the mallet on a piece of meat this thin, or it will soon be full of holes.
Mushroom filling
Mushroom filling
The porcini mushroom filling, which had been prepared ahead of time, is spread across the veal.
Roll it up!
Roll it up!
The whole thing gets rolled up like a big meaty jelly roll. The white powder sprinkled on just the outer edge is Activa, also known as meat glue, which bonds the meat to itself for a firm seal.
Chef Mark Ladner
Chef Mark Ladner
Chef looks on with approval.
All bundled up
All bundled up
Demo kits
Demo kits
Each participant got their own set of neatly stacked ingredients, ready for them to try their hands at the dish.
Flaming veal!
Flaming veal!
It's on fire! Exciting!
Testing for doneness
Testing for doneness
After the veal has been seared, it goes into the oven to finish cooking. Chef explained that his preferred method for testing whether the meat is ready is by simply piercing it with a fork, then removing the fork and touching it just under his lip. If you have magical chef powers like he does, you'll know when the fork is at just the right temperature. No new-fangled thermometers here.
Release the meat!
Release the meat!
Once cooked to medium rare, the braciole is removed from its bindings.
Sliced up
Sliced up
After it's fully rested, the beautiful pinwheel of mushroom and veal is carefully sliced for plating.
Plating
Plating
The veal braciole is doused in osso bucco braise.
The finished dish
The finished dish
A final garnish of broccoli rabe florets and a healthy drizzle of good olive oil completes the dish.
Chef and Sous Chef
Chef and Sous Chef