Veal Roll-Ups
Veal roll-ups are a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 thin veal cutlets (about 100 g each)
- Salt
- Pepper (freshly ground)
- 4 tsp tapenade (olive puree)
- 8 slices Parma ham
- 2 tbsp olive oil
- 200 ml dry white wine
- 1 jar tomato sauce with basil (400 g contents)
- 1 tbsp finely chopped basil
- basil for garnish
- 350 g green ribbon pasta
Instructions
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1.
Lightly pound the veal cutlets to flatten, season with salt and pepper, and spread 1 tsp of olive puree on one side. Top with Parma ham, roll up, and secure with toothpicks.
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2.
Heat olive oil in a pan, sear the roll-ups all sides until golden. Remove them from the pan. Pour in white wine, bring to a boil, then add tomato sauce and stir with the wine. Return the roll-ups to the sauce, simmer covered over low heat for about 20 minutes.
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3.
Cook ribbon pasta in plenty of boiling salted water until al dente.
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4.
Stir basil strips into the sauce at the end.
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5.
Slice the veal roll-ups into thicker pieces, arrange on a plate with sauce, and garnish with basil leaves. Serve with ribbon pasta.
