From: Chef Peter Schonman, Biaggi's, Bloomington, IL. Yield: 12 servings.

Goat Cheese Croquettes:

1½ lb. Alouette Chevre

¼ cup olive oil

1 Tbsp. rough-chopped fresh thyme

½ tsp. salt

¼ tsp. pepper

½ cup all-purpose flour

2 beaten eggs

1½ cups instant Idaho potato flakes

Stuffed Veal:

⅔ cup finely chopped Spanish onions

⅓ cup chopped shallots

2 tsp. minced garlic

2 Tbsp. olive oil

4 cups rough-chopped assorted wild mushrooms

as needed, salt and pepper

¾ lb. ground beef

¾ lb. ground veal

½ cup shredded mozzarella

½ cup shredded provolone

2 Tbsp. grated Parmesan

1 Tbsp. chopped fresh Italian parsley

2 tps. chopped fresh oregano

as needed, salt and pepper

½ cup milk

1 lightly beaten egg

6 lb. veal shoulder tender, trimmed, butterflied

Salsa Verde:

1 cup rough-chopped celery

⅓ cup cured olives, pitted

scant ½ cup toasted whole almonds

⅓ cup capers

½ cup packed rough-chopped green onions

1¼ cups chopped fresh Italian parsley

2 Tbsp. anchovies

1 Tbsp. strained fresh lemon juice

1 Tbsp. Tabasco® brand Green Pepper Sauce

½ tsp. salt

¼ tsp. ground black pepper

2 cups olive oil

4 hard-cooked eggs

15 baby beets

as needed, vegetable oil for frying

as needed, olive oil

as needed, salt and pepper

as needed, paprika

For croquettes: Combine cheese, oil, thyme, salt and pepper in large bowl. Cover and refrigerate about 1 hour or until firm.

Shape cheese mixture into balls, using #60 scoop, making scoops even and level. Place cheese balls on parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.

Use the standard breading procedure with flour, eggs and potato flakes to coat the cheese balls. Lightly flatten cheese balls into 2" hockey puck shapes; place on clean parchment-lined sheet pan. Refrigerate until ready to use.

For stuffed veal: Saute onions, shallots and garlic in oil 2-3 minutes or until starting to brown. Add mushrooms; cook 5 to 6 minutes or until tender. Season with salt and pepper; cool.

Combine ground beef, ground veal, cheeses, parsley, oregano, salt and pepper in large bowl. Add cooled mushroom mixture, milk and egg; mix lightly.

Open veal shoulder to lie flat. Spoon ground meat filling down ½ of veal, leaving ½" border. Fold over other ½ of veal; tie with string in several places to close.

Place on rack in large roasting pan. Roast in 400°F oven 70-80 minutes to medium (160°F) doneness for veal and 165°F for stuffing. Let rest 5-10 minutes before carving.

For salsa verde: Place all ingredients except oil and eggs in food processor container. Cover; pulse until chopped. With motor running, slowly add oil through opening in cover, processing until well-combined. Pour into mixing bowl. Grate eggs on large holes of grater into salsa mixture; stir to combine. Season to taste. Cover and refrigerate until ready to use.

Peel beets, leaving ½" of green tops intact. Cut into quarters. Cook in boiling salted water until tender; drain. Set aside.

Per order: Carve veal into ½" thick slices. Place 4 slices slightly overlapping in center of plate.

Deep-fry 3 cheese croquettes 2-3 minutes or until golden brown. Saute 5 beet quarters in olive oil 3-4 minutes or until hot; season with salt and pepper.

Alternate croquettes and beet quarters around perimeter of plate. Drizzle ⅓ cup salsa verde across veal, making sure some hits the plate on each side. Garnish plate rim with paprika.