Saturday, June 06, 2009

Involtini of veal

A quick picture before rolling up the veal last Friday. I have a hole in the back of my kitchen clock at the moment, and all the time seems to be falling out of it, so in the rush this was all I was able to take.Batted out veal escalopes rolled in pancetta, with roasted peppers and red onion, mozzarella, parsley and basil.

Once rolled (left) you refrigerate it to help it set in shape, then unwrap and roast on a roasting rack/ trivet at 200 oC. 20 minutes was medium, 30 well done.

This went with parsley pesto, grilled vegetables, tomato and basil salad and garlic bread.

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