Veal Roll-Ups with Cheese Filling

Ingredients

• 4 green bell peppers
• 4 Garlic cloves
• 10 g Thyme (0.5 bunch)
• 1 lemon
• Salt
• Pepper
• 100 ml Vegetable broth
• 4 tbsp olive oil
• 640 g thin veal cutlets (8 thin veal cutlets)
• 40 g Parma ham (4 slices)
• 125 g mozzarella (9% fat; 1 ball)
• 2 sprigs Rosemary
• 16 sage leaves
• wooden skewers

Instructions

1. 1.

   Wash the bell peppers, pat dry and place on a parchment-lined tray. Bake in a preheated oven at 220 °C (convection 200 °C; gas: level 3–4) on the upper rack for 10–15 minutes until the skin blisters and begins to blacken. Remove, cover with a damp cloth, and let cool. Peel off the skin, then clean the peppers and cut into strips.

2. 2.

   Meanwhile, peel and finely mince two garlic cloves. Wash thyme, shake dry and chop; set half aside. Squeeze the lemon. Mix everything with salt, pepper, broth and 3 tbsp olive oil. Fold in the bell pepper strips and let rest for at least one hour.

3. 3.

   In the meantime, pound the veal cutlets evenly thin and season with salt and pepper. Halve the ham slices. Slice mozzarella into thin strips.

4. 4.

   Peel and finely mince the remaining garlic. Wash rosemary and sage and shake dry. Chop rosemary. Distribute ham, mozzarella, garlic and herbs over the cutlets. Season, roll into roulades, and secure with wooden skewers.

5. 5.

   Heat the remaining oil in a pan. Sauté the roll-ups, turning occasionally, for about 5 minutes over medium heat until golden brown. Serve the roll-ups with the bell pepper strips.