Veal rolls
Veal rolls as you have never tasted them, with a different filling than usual that makes them even more appetizing: fiordilatte and salami. Quick and easy to prepare with this recipe, they are a second suitable for every day. Veal rolls are a second course based on fast and tasty meat, always appreciated for its versatility and that we can enjoy at any time of the year, a real evergreen of home cooking that brings together the whole family. It is a dish of ancient origins: the first documentation on this recipe dates back to 1400, from the Libro de Arte Coquinaria of the master Martino da Como, Italian gastronomic historian and cook. Known in Rome and southern Italy with the name of chops, it is about tender slices of meat that wrap a stringy and rich filling, which can change according to tastes and the desire to experiment in the kitchen, but above all a greedy and intelligent way to avoid food waste. In this recipe we will use salami and fiordilatte: an unusual combination compared to the classic recipe of veal rolls but equally tasty. The flavor of the salami and the sweetness of the fiordilatte create a balance of flavors, also the use of this spun paste dairy product prevents an excessive release of liquids, guaranteeing an irresistibly stringy filling. Let's see, then, how to make in a few minutes inviting veal rolls with salami and fiordilatte.
INGREDIENTS
4 slices of vealSalami 50 g Fiordilatte 50 gFlour to tasteButter to tasteSalt to taste Dry white wine to taste
PROCEDURE
To prepare the veal rolls, start by inserting a professional pan on the low grill, starting the preheating at 260 ° C, high fan, for 6 minutes. Separately, prepare the filling for the rolls, then cut the salami and fiordilatte into cubes. Roll out the veal slices, insert a little filling and roll each slice in order to create the rolls. Flour each roll and seal it on both sides with a toothpick. After the preheating phase, insert a knob of butter into the hot pan with half a glass of white wine. When the butter has melted, add the rolls, brown them in butter making them turn so as to grease them well on both sides and set the cooking at 205 ° C, fan media, for 8 minutes. Cooking allows us to easily brown the meat and reach the right consistency without drying it too much, keeping it tender and tasty. Serve the veal rolls with a fresh seasonal salad.
NoteWe can get an equally tasty variant but with fewer calories by changing the filling, opting for a vegetarian one based on grilled vegetables such as zucchini, eggplant or peppers and roasting the rolls instead of browning them in butter. The procedure to follow is very simple: after making the rolls, place the perforated pan on the medium grid with the "grill" side facing upwards and preheat for 6 minutes at 260 ° C, fan high. Subsequently, place the rolls on the hot baking tray and cook at 205 ° C, high fan, for 8 minutes.
Veal rolls as you have never tasted them, with a different filling than usual that makes them even more appetizing: fiordilatte and salami. Quick and easy to prepare with this recipe, they are a second suitable for every day. Veal rolls are a second course based on fast and tasty meat, always appreciated for its versatility and that we can enjoy at any time of the year, a real evergreen of home cooking that brings together the whole family. It is a dish of ancient origins: the first documentation on this recipe dates back to 1400, from the Libro de Arte Coquinaria of the master Martino da Como, Italian gastronomic historian and cook. Known in Rome and southern Italy with the name of chops, it is about tender slices of meat that wrap a stringy and rich filling, which can change according to tastes and the desire to experiment in the kitchen, but above all a greedy and intelligent way to avoid food waste. In this recipe we will use salami and fiordilatte: an unusual combination compared to the classic recipe of veal rolls but equally tasty. The flavor of the salami and the sweetness of the fiordilatte create a balance of flavors, also the use of this spun paste dairy product prevents an excessive release of liquids, guaranteeing an irresistibly stringy filling. Let's see, then, how to make in a few minutes inviting veal rolls with salami and fiordilatte.
INGREDIENTS
4 slices of veal
Salami 50 g
Fiordilatte 50 g
Flour to taste
Butter to taste
Salt to taste
Dry white wine to taste
PROCEDURE
To prepare the veal rolls, start by inserting a professional pan on the low grill, starting the preheating at 260 ° C, high fan, for 6 minutes. Separately, prepare the filling for the rolls, then cut the salami and fiordilatte into cubes. Roll out the veal slices, insert a little filling and roll each slice in order to create the rolls. Flour each roll and seal it on both sides with a toothpick. After the preheating phase, insert a knob of butter into the hot pan with half a glass of white wine. When the butter has melted, add the rolls, brown them in butter making them turn so as to grease them well on both sides and set the cooking at 205 ° C, fan media, for 8 minutes. Cooking allows us to easily brown the meat and reach the right consistency without drying it too much, keeping it tender and tasty. Serve the veal rolls with a fresh seasonal salad.
Note
We can get an equally tasty variant but with fewer calories by changing the filling, opting for a vegetarian one based on grilled vegetables such as zucchini, eggplant or peppers and roasting the rolls instead of browning them in butter. The procedure to follow is very simple: after making the rolls, place the perforated pan on the medium grid with the "grill" side facing upwards and preheat for 6 minutes at 260 ° C, fan high. Subsequently, place the rolls on the hot baking tray and cook at 205 ° C, high fan, for 8 minutes.
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