The Pressure Cooker Veal Roll with Asparagus is definitely a delicate, seasonal, and fresh-tasting main course, thanks to the lemon zest. I handle the meat cutting at home, but in any case, let your trusted butcher advise you on the best piece. If you don’t like asparagus, try filling it with agretti, fresh peas, or anything you find in this season. Not only is it a delicious main course, but it’s also beautiful to present, served on a platter and decorated with all the asparagus from the cooking base. Usually, at the last moment, I add some more lemon zest and a drizzle of raw oil. The pressure cooker makes cooking this roast really fast. Want to know more about this cooking method? Are you a bit afraid of it? Then don’t miss the following article: The pressure cooker and its use
For the procedure, I made a small video, available on the pages of Facebook Instagram and Pinterest
Here are other recipes cooked in a pressure cooker:
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 lb slice of veal for roll
- 3 eggs
- Half lemon zest
- 14 oz asparagus
- 4 slices melting cheese
- 1 clove garlic
- 3.5 oz water
- 1 oz brandy
- 3 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Pressure cooker
- 1 Pan
- 1 Small pot
- 1 Paper towels
- 1 Kitchen twine
How to Prepare the Pressure Cooker Veal Roll with Asparagus
To prepare the Pressure Cooker Veal Roll with Asparagus, organize your workspace with the necessary tools and pre-measured ingredients.
This way, your work will be much easier and faster.
Take the meat out of the refrigerator about an hour before to bring it to room temperature.
Meanwhile, prepare the omelet with the necessary eggs, grated lemon zest, and a pinch of salt.
Don’t cook it too much, as it needs to remain quite soft for easier handling.
Also, in the pot, with the roll, it will finish cooking without drying out too much.
Take 4 asparagus of the size of the meat slice, clean them, wash them, and boil them in already boiling water for about 5 minutes.
Drain them and set them aside, ready to be used.
Clean, wash the rest of the asparagus, and slice them about 0.5 inch thick.
Lay out the veal slice, and pat it with paper towels to remove any moisture residue.
Place the omelet, slices of melting cheese, and 4 blanched asparagus on top, and roll it up.
Prepare about 8 strands of twine, approximately 6 inches long, and tie the roll at various points, sealing it with a little knot.
Put the extra virgin olive oil in the pressure cooker, and sauté both the garlic and the roast.
Make sure a crust forms on the meat, so the roast doesn’t boil.
Deglaze with brandy, add the asparagus, water, salt, and close the pot tightly with the lid.
Raise the flame, and as soon as you hear a loud hiss, lower it and let it cook for 35 minutes.
After this time, turn off and let cool without venting, unless you need the roll immediately.
Before opening, lift the valve, remove the roast, and let the cooking jus reduce for a few minutes.
If necessary, add another tablespoon of extra virgin olive oil.
Serve your Pressure Cooker Veal Roll with Asparagus, sliced, arranged on a serving plate, and topped with the asparagus-based cooking jus.
Tips, Variations, and Storage
The veal roll, once cooked, keeps perfectly in the refrigerator for a few days, but inside an airtight container.
You can freeze it either raw or cooked, since if thawed correctly in the refrigerator, it won’t lose any organoleptic properties.
If you don’t like asparagus, feel free to use the vegetable of your choice, but always opt for what’s in season.
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