TRADITIONAL ITALIAN RECIPE: There is something of a stigma attached to veal. Many people are skeptical about how veal is farmed and have horror stories of baby calves in dark crates for all of their short lives on repeat in their heads. Not a pleasant thought…
But nowadays, veal farming has improved in leaps and bounds. In fact, the practice of keeping calves in crates and feeding them only milk to keep the meat white has been banned in the UK since the 90’s and since 2007 in the European Union. But veal farming has never really recovered from the cruelness of the techniques of the 80’s.
The French have a different relationship with veal and it has commonly played a bigger part in their culinary repertoire than ours. So in the spirit of my French gastronomic education, I thought I should venture into the world of veal and investigate a bit.
Once again I am truly lucky not to be a Calf.
The veal of this recipe is tender. So tender you could cut like butter. T hese veal rolls are simple enough to do but so tasty that everyone in your family will like them, including your children.
Skill Level:  |
Time: 40 Minutes |
Price:  |
Serves: 8 People |
Ingredients:
| Conversions |
Directions:
01 - Lay the Veal Slices and put a slice of Ham and Smoked Cheese on each of them.
02 - Roll up the slices and secure with Toothpicks or Cooking Twine.
03 - Place a Sage Leaf on top and fix it with a Toothpick.
04 - In a pan, heat the oil.
05 - Put the Rolls in the pan, add some water ( half glass )and the Mix Herbs.
06 - Add some Salt to taste.
07 - Cover with a lid and cook everyting on a low fire for about 20 minutes.
08 - Make sure the Rolls are evenly cooked. Turn them when necessary.
09 - Once cooked, add some Pepper and serve with the Sauce.
Notes:
- Feel free to use any something else instead of the Ham if you wish ( Italian Mortadella or Bacon ).
- If you don't have the Scamorza Cheese, you can any other type of Cheese.
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| Written by: Uncut Recipes | Disclaimer |
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Malak
May 21, 2020 I didn't know Italians had Oiseaux sans tëte, this is what we call involtini in France. |
Chelsey
April 12, 2020 Why can't I knot find some nice thin sliced tender veal like the one they sell in Japan? All the meat I find here in Australia is tough. The best thing is white meat. Since I went to Japan I can't enjoy regular meat anymore, their meat is the best I've ever eaten. |
Bea
December 26, 2019 Finally an accurate recipe. They usually sat it takes 15 minutes but it's more like an hour. |
Miya
November 14, 2019 Made it a few times for my family and everyone absolutely loved it! |
Chloe
October 16, 2019 I always added a ton of other ingredients like peppers and spinach, and used prosiutto. I love how tender, simple and tasty this actually is. Amazing. |
Kaylee
October 05, 2019 I god! this was delicious. |
River
August 12, 2019 This was super dooper good! I doubled the recipe and saved some in the freezer. I'm not sure if this was a good idea though. |
Patrik
March 07, 2019 Does anyone else eat this with Jam? |
Coby
February 11, 2019 Had a very hard time getting it rolled but it was super good. |
June 10, 2020
I'm so fond of veal rolls, I made them countless times. thanks.