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Stuffed Veal Rolls Saltimbocca with Carrots
2013-08-06
https://www.metro.ca/userfiles/image/recipes/paupiettes-veau-saltimbocca-carottes-5086.jpg
PT35M
PT20M
PT55M
In a frying pan, heat the oil over medium heat and brown the onion and carrots for 5 minutes.Season with salt and pepper, remove from the heat and let cool.Mix the vegetables with the ground veal mustard, garlic, parsley, salt and pepper.Spread the ground veal mixture equally on each scallop; roll up and place on a slice of prosciutto.Put two sage leaves on each roll and wrap the prosciutto around each roll.Preheat the oven to 350°F (180°C).In a frying pan, heat the oil and butter over high heat and sear the rolls on all sides.Place the rolls in an oven-proof dish, cover and cook for 20 to 30 minutes or until the stuffing is cooked.In the same frying pan, deglaze the cooking juices with the cider and reduce by half.Add the veal stock, reduce for 5 minutes; remove the pan from the heat and whisk in the butter.Serve the veal rolls and nap with the sauce.
4
Metro
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1 Tbsp. (15 mL) olive oil
1 small yellow onion, finely chopped
2 carrot, cut into brunoise (very small dice)
1 lb (454 g) ground veal
2 Tbsp. (30 mL) dijon mustard
1 garlic clove
1/4 cup (60 mL) chopped, fresh parsley
Salt and freshly ground pepper to taste
6 x 3 oz (6 x 100 g) veal scallops
6 slices of prosciutto
12 fresh sage leaves
1 Tbsp. (15 mL) olive oil
2 Tbsp. (30 mL) butter
1/2 cup (125 mL) cider
1 cup (250 mL) veal stock
2 tsp. (10 mL) butter
Stuffed Veal Rolls Saltimbocca with Carrots
-
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Gluten-free
4
servings
0:35
Preparation
0:20
COOKING
0:55
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)olive oil
-
1
small yellow onion, finely chopped
-
2
carrot, cut into brunoise (very small dice)
-
1 lb
(454 g)ground veal
-
2 Tbsp.
(30 mL)dijon mustard
-
1
garlic clove
-
1/4 cup
(60 mL)chopped, fresh parsley
-
Salt and freshly ground pepper to taste
-
6 x 3 oz
(6 x 100 g)veal scallops
-
6
slices of prosciutto
-
12
fresh sage leaves
-
1 Tbsp.
(15 mL)olive oil
-
2 Tbsp.
(30 mL)butter
-
1/2 cup
(125 mL)cider
-
1 cup
(250 mL)veal stock
-
2 tsp.
(10 mL)butter
Preparation
In a frying pan, heat the oil over medium heat and brown the onion and carrots for 5 minutes.
Season with salt and pepper, remove from the heat and let cool.
Mix the vegetables with the ground veal mustard, garlic, parsley, salt and pepper.
Spread the ground veal mixture equally on each scallop; roll up and place on a slice of prosciutto.
Put two sage leaves on each roll and wrap the prosciutto around each roll.
Preheat the oven to 350°F (180°C).
In a frying pan, heat the oil and butter over high heat and sear the rolls on all sides.
Place the rolls in an oven-proof dish, cover and cook for 20 to 30 minutes or until the stuffing is cooked.
In the same frying pan, deglaze the cooking juices with the cider and reduce by half.
Add the veal stock, reduce for 5 minutes; remove the pan from the heat and whisk in the butter.
Serve the veal rolls and nap with the sauce.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
