Veal rolls with sage and sun-dried tomato
5
Points®
Total time: 1 hr 5 min • Prep: 35 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
If you’re looking to impress, these veal rolls will have your guests begging you for the recipe
Ingredients
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
Semi dried tomatoes, not in oil
⅓ cup(s), (50g), drained, cut into strips
Prosciutto fat trimmed
4 slice(s), (60g), halved crossways
Veal leg steak, raw
8 medium, uncrumbed schnitzels, halved crossways (buy 500g)
Fresh sage
10 g, 8 fresh leaves
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Salted anchovies in oil, drained
6 medium, finely chopped
Fresh rosemary
1 tbs, finely chopped
Tomato passata
700 g
Baby potatoes
480 g, quartered
Black olives, drained
⅓ cup(s), in brine, pitted, (55g)
Capers, rinsed, drained
1 tbs, drained
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine cheese and sun-dried tomatoes in a small bowl. Place one slice of prosciutto on each piece of veal. Top with 1 sage leaf and 1 tablespoon tomato mixture. Roll to enclose filling and secure with a toothpick.
2
Lightly spray a large saucepan with oil and heat over medium-high heat. Cook veal for 5 minutes or until browned all over. Remove from pan. Heat oil in same pan over medium heat. Add onion, garlic, anchovies and rosemary and cook, stirring occasionally, for 5 minutes or until softened. Add passata and 12 cup (125ml) water and bring to the boil. Reduce heat and simmer for 10–15 minutes or until sauce thickens.
3
Meanwhile, wash potatoes carefully and steam, boil or microwave until tender. Drain.
4
Add olives, capers and veal to sauce and cook for 3–5 minutes or until veal is cooked as desired. Serve veal rolls with potatoes.
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