Veal, ricotta and basil pesto rolls
1 clove(s), chopped
Grated parmesan cheese
Reduced-fat ricotta cheese
Lean veal leg steak
600 g, fat trimmed, (buy750g)
1 medium, finely chopped
2 clove(s), crushed
2 cup(s), (500ml)
2 tbs, shredded
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Place basil leaves, garlic, nuts and parmesan in a food processor and process until chopped finely. Add oil, juice and 1 tablespoon water, processing until almost smooth. Combine pesto and ricotta in a bowl. Season with salt and black pepper.
- Pound each steak to 3mm thick with a meat mallet between 2 pieces of baking paper. Cut each steak in half lengthwise to make 12 and place on a flat surface. Divide pesto ricotta evenly among steaks, spreading to cover. Tightly roll steaks from short end to enclose filling. Secure with a toothpick.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook veal for 1–2 minutes each side or until lightly browned. Arrange veal in 2L (8-cup) capacity ovenproof dish.
- Lightly spray same frying pan with oil and heat over medium heat. Add red onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add passata and bring to the boil. Reduce heat to low and simmer for 5 minutes or until sauce thickens slightly. Stir in shredded basil. Pour sauce over veal. Cover with foil and bake for 10–12 minutes or until cooked to your liking. Remove toothpicks and serve veal rolls drizzled with sauce.