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Categories:
veal round carrots stalks of celery rosemary Parmesan garlic shallots Extra virgin olive oil Italian parsley tomatoes
Viewed: 54 - Published at: 8 years agoIngredients
- 9 piece veal round, (4 to 5 ounce.)
- 3 sm Carrots - cut
- 3 sm Inner stalks of celery
- 1 tsp Rosemary
- 4 Tbsp. Parmesan or possibly romano cheese
- 3 x Cloves garlic - chopped
- 1 x Shallots, up to 2
- 1/4 c. Extra virgin olive oil Italian parsley or possibly basil for garnish
- 6 x Cherry tomatoes for garnish
Method
- Directions: Cut the carrots and celery into quarter inch sticks.
- Thin the veal steaks using a tenderizing mallet to 3" wide and 5" long.
- Salt and pepper veal.
- Sprinkle on rosemary and grated cheese.
- Place the carrot and celery sticks onto the veal, parallel with the short side of the veal.
- Roll the veal around them and hold together with toothpicks.
- In a skillet, heat the extra virgin olive oil, garlic and shallots.
- Brown the veal rolls till no pink shows.
- Once cooked, place in a pot of pasta sauce.
- Serve on top of pasta or possibly a platter of sauce.
- Garnish.
