Tomaxelle - Stuffed Veal Rolls
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
8 rolls
- Serves:
- 4
ingredients
- 60 g dried porcini mushrooms (soaked drained & chopped -NB 60g is the reconstituted weight)
- 175 g ground veal
- 1 garlic clove
- 1⁄4 cup dry white wine
- 3 tablespoons breadcrumbs
- 3 tablespoons pine nuts
- 3 tablespoons parmigiano-reggiano cheese, grated
- 2 tablespoons fresh marjoram, chopped
- 1 tablespoon Italian parsley, chopped
- 2 large eggs, beaten
- salt & pepper
- 8 slices veal (schnitzel slices work best, not crumbed)
- 1 1⁄2 cups tomato sauce
directions
- Sauté the ground veal, mushrooms and garlic in a large casserole dish for a few minutes, just until the veal is light brown.
- Drain the liquid (if any) and add the wine. Cook for another minute or so.
- Transfer the mixture to a bowl and let it rest for a few minutes, then add the breadcrumbs, pine nuts, parmesan, marjoram, parsley, eggs, salt, and pepper. Combine the ingredients thoroughly with your hands or a wooden spoon.
- Lay out the veal slices and put about a tablepoonful of filling in the middle of each cutlet. Then flatten the filling so that it covers almost the entire surface of the veal slice. Use more or less as required.
- Roll the veal slice tucking in the sides as you go and secure it with string or toothpicks.
- Add the tomato sauce (I used barilla) to the same casserole dish, heat it slightly, then add the veal rolls.
- Cook gently until the veal is cooked through, about 10 to 15 minutes.
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RECIPE SUBMITTED BY
I absolutely love everything to do with food and have done since I was a child. I was forever under my Mothers feet in the kitchen ensuring I was involved in all meal preparation. I come from a long line of very creative home cooks and am all in favour of the slow food movement. There is nothing more relaxing or rewarding than coming home to a kitchen full of fresh ingredients and creating a delectable dish from scratch! I love to entertain and eat out and do both of these often.