Veal Roulades with Mozzarella
Veal roulades with mozzarella combine juicy meat with creamy cheese—and deliver plenty of protein! Try the recipe from Spoonsparrow.
Ingredients
- 1 kg veal roast
- 250 g mozzarella
- 150 g Parma ham (sliced)
- 1 handful basil
- 4 tbsp olive oil
- Salt
- Pepper
- 800 g waxy potatoes
- 1 tbsp freshly chopped rosemary
Instructions
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1.
Preheat the oven to 160°C with fan and top heat.
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2.
Rinse the roast, pat dry, and cut a pocket along its side. Drain the mozzarella and slice it. Rinse basil, shake dry, and pluck leaves. Open the pocket, season with salt and pepper, then fill with mozzarella, ham, and basil. Tie in kitchen twine. Place on a baking tray and brush all around with 2 tbsp oil. Season again with salt and pepper and bake for about 1.5 hours, turning occasionally.
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3.
Meanwhile wash, brush, and cut potatoes into wedges. Toss with remaining oil, salt, and pepper, then spread around the roast during the last 40 minutes of cooking. Add rosemary in the final 5-10 minutes.
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4.
Remove the roast from the oven, untie the twine, and serve with the potatoes.
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5.
Serve the veal roulades with mozzarella alongside ratatouille if desired.
