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Ingredients for 4 people
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- 21 ounces veal slices
- 5 1/4 ounces carrots
- 5 1/4 ounces green beans
- 2 tablespoons + 2 teaspoons extra virgin olive oil
- 12 strands chives
- Flour as needed
- Salt and pepper to taste
Le Ricette
Veal and Vegetable Rolls
di Academia Barilla
PREPARATION TIME
32 min
32 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
Tags
Ingredients for 4 people
21 ounces veal slices
5 1/4 ounces carrots
5 1/4 ounces green beans
2 tablespoons + 2 teaspoons extra virgin olive oil
12 strands chives
Flour as needed
Salt and pepper to taste
Ingredients
Preparation 20 minutes preparation + 12 minutes cooking
Flatten veal slices with a meat pounder. Wash green beans and remove tips. Cut in half lengthwise. Peel carrots and cut into sticks (same size as green beans). Place one veal slice on a work surface.
Place 2 pieces of green beans and 2 pieces of carrot in the middle of each slice. Roll up and tie with one chive strand. Repeat this process with remaining veal slices. Lightly flour rolls.
Heat oil in a pan over high heat and sauté rolls for about 2 minutes each side. Reduce the heat and cook for 8 - 10 minutes, adding 1/2 cup water or vegetable broth. Season with salt and pepper and serve immediately.
Wine pairing
The dish has good flavors, is slightly sweet and is well-balanced with spices. An excellent accompaniment is a red wine that is a pale ruby-red in color, with a bouquet of fresh red fruits such as plums and blueberries, that is dry in the mouth, fairly mellow, hot, fresh with light tannins and ready to drink. Colli Piacentini D.O.C. Gutturnio Fermo.
Chef's Tip
The vegetables used for the roulades can also vary, for example using asparagus or selecting different vegetables according to the season.
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