Lean roll with green sauce. The roll is known to be a festive main course. It requires the right cut and time if you decide to give it a new flavor. Otherwise, you go to the butcher and buy what you find.
This often happens because there is no time, or you are not familiar with the shape. Yet it is not difficult to make, especially because now you have the option to use the elastic net; which I could not use this time because it was out of size!
A tasty filling: aromatic herb omelet, speck, and roasted peppers. Then finished with a green sauce.
Lean roll because: it does not contain cheese, it is low in fat.
And if you like rolls, I recommend taking a look at the recipes below.
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 2 Hours
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Veal meat for the roll. I used a roast and then pounded it with a meat tenderizer. peppers and omelet
- 1 slice beef (lean cut such as topside, roast)
- 2 peppers
- 4 eggs
- 1 bunch aromatic herbs (St. Peter's herb, basil)
- 7 oz sliced speck
- 1 espresso cup capers
- 3.5 oz tuna in oil
- 6 breadsticks
- 1 bunch parsley
- 0.7 oz pine nuts
- to taste olive oil
- 1 espresso cup vinegar
- to taste wine (preferably white)
Useful Tools
- Kitchen Twine
- Pots
- Knives
- Blenders
Steps
First, roast the peppers. Place them in a freezer bag and seal. Let them cool down until they can be handled to facilitate the removal of the skin.
Prepare an omelet with the chopped aromatic herbs. Place the meat on the work surface and pound it with a meat tenderizer if the butcher hasn’t done it for you. Arrange the speck, peppers, and finally the omelet. Roll it up and tie it. Or use the elastic net.
Place it in a pot with wine and start cooking until the liquid reduces; let it brown, add the tuna and capers, continue cooking on low heat for about three hours, without letting the cooking liquid dry out, which you will use for the sauce with the addition of water or hot vegetable broth.
At the end of cooking, remove from the pot and let it cool.
Cut into slices of the desired thickness, I made them generous.
In the cooking liquid, add the breadsticks, parsley, and pine nuts, vinegar, and oil as needed. Blend and accompany the roll with this rustic and flavorful green sauce.
I also made small rolls with the same ingredients.
The green sauce pairs well with the roll, various boiled meats, hard-boiled eggs.
Some More Tips
After cooking the roll, let it cool so you can slice it without any issues. Use a weight to remove excess liquid, which you will use for the sauce. You can use the same wine for dining. Ideal accompaniments are potato salad or a green salad.
