Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Fast checkout
The following order information has been saved thanks to your previous order. They will be used to checkout your order much faster.

Fast checkout activated!

These ordering preferences were saved and will be used for your next online order.

Delivery
Time Slot
Time Slot
Not selected
Payment Method

This option can be deactivated or modified, at any time, in your account preferences.

You can modify this information in your account preferences under Fast Checkout or right before, when you review your order.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Stuffed Veal Rolls Saltimbocca with Carrots https://www.metro.ca/userfiles/image/recipes/paupiettes-veau-saltimbocca-carottes-5086.jpg PT35M PT20M PT55M
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.
4
0 0 0 0
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) dijon mustard 1 garlic clove 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 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
Stuffed Veal Rolls Saltimbocca with Carrots

Stuffed Veal Rolls Saltimbocca with Carrots

Rate this recipe
0 Vote
  • Gluten-free
4
servings
0:35
Preparation
0:20
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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)
    dijon mustard
  • 1
    garlic clove
  • 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 prosciutto
    You might like:

    Flyer Deal  (1)
    MARC ANGELO IMPORTED ITALIAN SLICED DELI MEATS

    MARC ANGELO IMPORTED ITALIAN SLICED DELI MEATS

    2 for $10.00

    100 g, SELECTED VARIETIES

  • 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
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
I understand