Stuffed Veal Rolls Saltimbocca with Carrots
| Preparation: | 35 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 55 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 1 Tbsp. (15 mL) olive oil*
- 1 small yellow onion, finely chopped
- 2 carrots, cut into brunoise (very small dice)
- 1 lb. (454 g) ground veal
- 2 Tbsp. (30 mL) Irresistible* Dijon mustard
- 1 garlic clove, finely chopped
- 1/4 cup (60 mL) chopped, fresh parsley
- Salt and freshly ground pepper to taste
- 6 x 3 oz. (6 x 100 g) veal scallops
- 6 slices of Irresistible* prosciutto
- 12 fresh sage leaves
- 1 Tbsp. (15 mL) olive oil*
- 2 Tbsp. (30 mL) butter*
- 1/2 cup (125 mL) cider
- 1 cup (250 mL) veal stock
- 2 tsp. (10 mL) butter*
Preparation
In a frying pan, heat the oil over medium heat and brown the onion and carrots for 5 minutes.
Season with salt and pepper, remove from the heat and let cool.
Mix the vegetables with the ground veal mustard, garlic, parsley, salt and pepper.
Spread the ground veal mixture equally on each scallop; roll up and place on a slice of prosciutto.
Put two sage leaves on each roll and wrap the prosciutto around each roll.
Preheat the oven to 350°F (180°C).
In a frying pan, heat the oil and butter over high heat and sear the rolls on all sides.
Place the rolls in an oven-proof dish, cover and cook for 20 to 30 minutes or until the stuffing is cooked.
In the same frying pan, deglaze the cooking juices with the cider and reduce by half.
Add the veal stock, reduce for 5 minutes; remove the pan from the heat and whisk in the butter.
Serve the veal rolls and nap with the sauce.
Suggestion
Serve with broccoli florets and braised endives.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Apricot Glazed Carrots
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