Continental Veal Rolls Recipe

Continental Veal Rolls Recipe

Ingredients : Serves 4

4 slices of ham
4 veal escalope, flattened

15 ml/1 tbsp olive oil
1 garlic clove, chopped
25 g/1 oz/0.25 cup pine nuts
25 g/1 oz/3 tbsp raisins
25 g/1 oz/0.25 cup Parmesan cheese, freshly grated
30 ml/2 tbsp chopped parsley
Salt and freshly ground black pepper

100 g/4 oz Emmental (Swiss) cheese, sliced
300 ml/0.5 pt/1.25 cups dry white wine
2 tomatoes, skinned, seeded and chopped
Boiled rice, to serve

Method :

Lay a slice of ham on each escalope and brush with the olive oil. Mix together the garlic, pine nuts, raisins, cheese and half the parsley and sprinkle over the meat. Season to taste. Top with the slices of Emmental, roll up and secure the meat with cocktail sticks (toothpicks). Heat the remaining oil and fry (saute) the veal until browned on all sides. Add the wine, bring to the boil, cover and simmer for 30 minutes until tender. Transfer the veal to a warm serving dish and keep warm. Boil the liquid until reduced by half, then stir in the tomatoes and the remaining parsley, season to taste and spoon over the veal. Serve with rice.

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