Italian veal rolls with pasta, pesto and cherry tomato

Italian veal rolls with pasta, pesto and cherry tomato

Delicious veal rolls with the best spices from our shop. Enjoy this recipe!

One of my favourite recipes, and actually quite popular with the friends who come to dinner, are my Italian veal rolls. Time after time, they almost lick their plates and ask for more :-)

What do you need (4 people)?

- Veal escalope per person
- 150 g green olives (pitted)
- Tapenade of sun-dried tomatoes
- 1-2 balls of mozzarella
- 1 plant of fresh basil
- 2 lumps of sugar
- 1 shallot
- Fresh pasta for 4 persons
- 60 g parmesan cheese (cut into pieces from a fresh block)
- 1 clove of garlic (peeled and stripped of the shoot in the middle of the clove)
- Handful of vine-core tomatoes per person
- Freshly grated parmesan cheese
- 4 tablespoons of pine nuts (roast briefly in a non-stick pan and then leave to cool)

This olive oil, herbs and spices are from our online grocery shop

- 2 tablespoons of pesto herbs
- fleur de sel
- 5 berries pepper
- basil olive oil
- Valdition fruité vert olive oil

> Flavor products


Here's how to proceed:

1. We start by making a kind of candied olives. You can call it a kind of olive jam. Finely chop the shallot and finely chop the olives in the blender.

2. Sauté the shallot until it becomes glazy and then add the finely chopped olives. Let it stew for a while. Then add the sugar cubes. Lower the heat and leave to simmer. If necessary, add a small splash of water every now and then to prevent burning. Once done, set aside to cool.

3. Now take the veal slices and lay them open as large as possible. Put some fleur de sel and 5-berry pepper on them.

4. Now put some of the olive confit on top and brush open over the veal slices. Then put fine slices of mozzarella on top so that the slices are full. On top of this, put a generous spoonful of tapenade of sun-dried tomatoes and brush open.

5. After this, fill the surface of the patches with fresh basil leaves.

6. Now roll up the squares and place them in silver paper. Put a small splash of olive oil on top and roll the silver paper tightly, forming a kind of sausage from your rolled patch.

7. Now we are going to make the pesto for the pasta first. Put the cubed parmesan cheese in the blender and grind very finely. Then add 2 tablespoons of pine nuts and blend very finely again.

8. Now add the garlic and the remaining basil leaves and blend again very finely. Now add a pinch of fleur de sel, 2 tablespoons of pesto seasoning, about 3 tablespoons of olive oil flavoured with basil.

9. Then top up with nice extra virgin olive oil from Valdition (about 1dl). I choose the fruité vertom here because it is slightly spicier and finishes a bit more in the pesto. Stir for a moment and the pesto is ready.

10. Wash the cherry tomatoes and remove the crowns. Cut them in half and put some fleur de sel on them.

11. Put a non-stick pan on a high heat and place the "sausages" in it (leave the silver paper around the meat!) and fry them briefly on all sides. Then place in a preheated oven at 150°. Leave to cook in the oven for a while. Be careful, this doesn't take long! Of course, you can cook more or less according to your own taste. Some people prefer their meat blue, others prefer it well-done... So keep your attention here ;-)

12. Meanwhile, cook the (fresh) pasta in a large saucepan of salted water. Drain the pasta, add the pesto and mix briefly. Add the cherry tomatoes cut in half and the rest of the pine nuts and mix well so the tomatoes are lukewarm and covered in pesto.

13. Remove the meat from the oven and remove from the silver paper. Cut into slices and serve on the plate. Add some pesto paste and grate some fresh parmesan cheese on top.
Serve and let it taste great!

I am already looking forward to seeing what you will bake! Show your creation on Instagram or Facebook with the hashtag #BirgersKitchen and inspire others.

See you soon ;)

- Birger -
Birger's Kitchen


Wees de eerste om te reageren...

Laat een reactie achter
* Uw e-mailadres wordt niet gepubliceerd.