Quick Eat
Want a delicious, healthy meal (that's good enough to serve guests) in like 20 minutes?
1. Go to butcher and get milk-fed veal escalopes (allow two per person).
2. Bung oven on to 180C.
3. Roll some green beans, asparagus, whole cloves of garlic and halved cherry tomatoes in some oil, salt and pepper, and pop onto an ovenproof dish. Goes in the oven.
4. If you have prosciutto, lay down one slice per escalope on a cutting board. If you don't, don't worry about it. There's bigger things to worry about. Lay the veal onto the prosciutto, or if you don't have it, just on a cutting board. Thinly slice some bocconcini.
5. Spread a little Dijon or wholegrain mustard on the veal. Place 2-3 bocconcini slices in the middle.* Roll up lengthways and secure with a toothpick or two.
6. Melt a little butter and oil in a frypan. Brown veal on all sides, 2 minutes or so. Pop veal in oven for 5 minutes.
7. Have a glass of wine.
8. So the vegies should be roasting nicely and are ready to come out together. The bocconcini will have melted a little and the milkiness goes so well with the tender veal. Pop some of the vegies on the bottom, veal on top. Voila - veal involtini. Enjoy.
* Add whatever else you feel like, or have in the fridge. Sun-dried tomatoes? Yep. Sage? Whoa! Rocket? Fab-o.
1. Go to butcher and get milk-fed veal escalopes (allow two per person).
2. Bung oven on to 180C.
3. Roll some green beans, asparagus, whole cloves of garlic and halved cherry tomatoes in some oil, salt and pepper, and pop onto an ovenproof dish. Goes in the oven.
4. If you have prosciutto, lay down one slice per escalope on a cutting board. If you don't, don't worry about it. There's bigger things to worry about. Lay the veal onto the prosciutto, or if you don't have it, just on a cutting board. Thinly slice some bocconcini.
5. Spread a little Dijon or wholegrain mustard on the veal. Place 2-3 bocconcini slices in the middle.* Roll up lengthways and secure with a toothpick or two.
6. Melt a little butter and oil in a frypan. Brown veal on all sides, 2 minutes or so. Pop veal in oven for 5 minutes.
7. Have a glass of wine.
8. So the vegies should be roasting nicely and are ready to come out together. The bocconcini will have melted a little and the milkiness goes so well with the tender veal. Pop some of the vegies on the bottom, veal on top. Voila - veal involtini. Enjoy.
* Add whatever else you feel like, or have in the fridge. Sun-dried tomatoes? Yep. Sage? Whoa! Rocket? Fab-o.
posted by Julia at 9:37 AM
6 Comments:
OH!
MY!
GOD!
YUM!
*licks screen, wipes drool from chin*
This comment has been removed by the author.
Oops, too many gmail accounts.
Meant to say: it is good - make it tonight!
I'd prefer to do Step No.7 (and repeat) while someone else did the rest....
Only tried veal for the first time recently (rose veal for humane reasons) and this seems like an excellent recipe to experiment furthe with!
this sounds delish. wish I had an over.
(yes, one of the less glamorous aspects of living in Paris: an oven is a luxury we little people don't have room for).
do you reckon I could do it in a mini-four?
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