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    Italian Veal Roulades with a Prosciutto di San Daniele Coat filling in a Tomato-Olive Sugo

    4 people
    T480 min

    Chef Andreas Berndt


    • 8 veal roulades out of the hip (100 g each)
    • 1 twig of rosemary
    • 50 g grated Grana Padano
    • 100 g dried tomatoes in oil
    • 50 g Prosciutto di San Daniele
    • 200 g stone-less black olives
    • 1 onion
    • 3 cloves of garlic
    • 500 g tinned tomatoes
    • 100 ml Marsala


    STEP 1

    Slice prosciutto, tomatoes and 4 tablespoons of olives, pluck the rosemary and finely chop.
    Mix all together. Place roulades on your work surface and season with salt and pepper. Spread with filling, roll and fix on wooden skewer. Peel onion and garlic and chop finely. Cut remaining olives roughly.

    STEP 2

    Heat olive oil in a big pan and brown the roulades. Then remove from the pan.

    STEP 3

    Place the onion and garlic in the pan. Add Marsala, then tomatoes and the remaining olives.
    Finally add the roulades and cook for about 40 minutes until tender.