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extra-virgin olive oil mushrooms parsley clove garlic chicken stock ground veal Parmesan cheese egg veal all-purpose flour tomatoes potatoes
Viewed: 119 - Published at: a year agoIngredients
- 1/4 cup extra virgin olive oil
- 5 oz mushrooms, chopped
- 2 tbsp chopped fresh flat-leaf parsley leaves
- 1 large clove garlic, finely chopped
- 1 cup chicken stock
- 4 oz ground veal
- 1 oz Parmesan cheese, grated
- 1 None large egg, lightly beaten
- 4 (6 oz) veal fillets, pounded thin
- 1/2 cup all-purpose flour, for dusting
- 1 (13.5 oz) can plum tomatoes, drained, roughly chopped
- None None mashed potatoes, to serve
Method
- Heat 2 tbsp oil in a frying pan over medium-high heat. Cook mushrooms, parsley and garlic for 1-2 mins, stirring frequently. Season. Reduce heat to medium and add 1/2 cup chicken stock. Cook for 10 mins, or until all liquid has evaporated.
- Meanwhile, combine ground veal, Parmesan and egg. Season. Add mushroom mixture and mix to combine.
- Lightly season each veal fillet. Distribute filling between fillets then roll up, folding in sides as you go. Tie securely with butcher's twine and dust lightly with flour.
- Heat remaining oil in a heavy-bottomed frying pan over medium heat. Cook rolls until browned. Add tomatoes and remaining stock. Season to taste. Cover and simmer for 1 hour. Serve with mashed potatoes.
