Veal roulade
Veal rolls as you've never tasted them before, with a different filling than usual that makes them even more appetizing: fiordilatte and salami. Known in Rome and southern Italy as chops, these are 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 delicious and intelligent way to avoid food waste. In this recipe we will use salami and fiordilatte: an unusual combination compared to the classic veal rolls recipe but equally tasty. The flavor of the salami and the sweetness of the fiordilatte create a balance of flavors, moreover the use of this stretched curd dairy prevents an excessive release of liquids, ensuring an irresistibly stringy filling. So let's see how to make inviting veal rolls with salami and fiordilatte in a few minutes.
Ingredients
4 slices of vealSalami or prosciutto 50 gFiordilatte 50 gFlour to tasteButter to taste Salt to tasteDry white wine to taste
Procedure
To prepare the veal rolls, start by placing a 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 up each slice to create the rolls. Flour each roll and seal it on both sides with a toothpick. Once the preheating phase is complete, place a knob of butter in the hot pan with half a glass of white wine. When the butter has melted, add the rolls, brown them in the butter, turning them so as to grease them well on both sides and set cooking at 205°C, medium fan, for 8 minutes. Cooking allows us to easily brown the meat and reach the right consistency without letting it dry out too much, keeping it tender and tasty. Serve the veal rolls accompanied by a fresh seasonal salad.
Veal rolls as you've never tasted them before, with a different filling than usual that makes them even more appetizing: fiordilatte and salami. Known in Rome and southern Italy as chops, these are 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 delicious and intelligent way to avoid food waste. In this recipe we will use salami and fiordilatte: an unusual combination compared to the classic veal rolls recipe but equally tasty. The flavor of the salami and the sweetness of the fiordilatte create a balance of flavors, moreover the use of this stretched curd dairy prevents an excessive release of liquids, ensuring an irresistibly stringy filling. So let's see how to make inviting veal rolls with salami and fiordilatte in a few minutes.
Ingredients
4 slices of veal
Salami or prosciutto 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 placing a 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 up each slice to create the rolls. Flour each roll and seal it on both sides with a toothpick. Once the preheating phase is complete, place a knob of butter in the hot pan with half a glass of white wine. When the butter has melted, add the rolls, brown them in the butter, turning them so as to grease them well on both sides and set cooking at 205°C, medium fan, for 8 minutes. Cooking allows us to easily brown the meat and reach the right consistency without letting it dry out too much, keeping it tender and tasty. Serve the veal rolls accompanied by a fresh seasonal salad.
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