Involtini con speck
Veal roulades with speck and hard-boiled eggs
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- 600g (1 1/3 pound) veal slices
- 100g (3 1/2 ounces) Italian speck, sliced
- 2 hard-boiled eggs, shelled and quartered
- 2 tablespoons dried chives
- 1 tablespoon dried parsley
- 2 fresh young onions, finely sliced
- 2 tablespoons tomato paste
- 100ml (3 fluid ounces) rosé wine
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- Salt
- Time:
preparation: 20 minutes
cooking: 30 minutes
total: 50 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 356 (kCal) 18 % GDA (*) - 1489 (kJ)
Protein: 42.4 (g) 85 % GDA
Total fat: 19.3 (g) 28 % GDA
Total carbohydrate: 3.4 (g) 2 % GDA
Sugars: 3.3 (g) 4 % GDA
Veal rolls with speck and hard-boiled eggs recipe
Pound the veal slices with a meat mallet and season to taste with salt.
Share the speck and eggs among the slices of meat.
Then roll up and tie with kitchen string. You can also use food loop TOP SILICONE by Tescoma.
Put the olive oil, onions and veal rolls in a non-stick frying pan.
Sauté the rolls on all sides on very low heat.
Meanwhile, melt the tomato paste into the wine.
Pour in the wine and season to taste with salt.
Lower the heat and cook, half-covered, turning frequently, for about 20 minutes or until the cooking juice is well reduced.
Add hot water only if necessary.
Add the aromatic herbs a couple of minutes before turning off
the stove.
Serve hot.
Note
- - This recipe is very simple and you can prepare it in advance.
- - You can substitute speck with cotto or raw ham.
- - Our roulades with bacon and boiled eggs are perfect to serve when you have guests and don't know their food problems. It 'a recipe without cheese and it's fine for those who have lactose intolerance or simplier for those who don't like cheese.
- - The roll photo was taken before cooking.
- - The best side dish for this recipe is a seasonal green salad or a salad made with green salad, walnuts and grated fresh carrots.
What's the right wine ?
Carlo and I usually drink a red wine of Piedmont with our veal roulades: Roero. If you prefer to drink the same wine used for cooking we suggest Alghero rosato (rosé wine of Sardinia)
The author Loretta Sebastiani lives in Italy (IT)
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