Even plain and sad slices of meat, when stuffed with something tasty, become a delicious and tender main course. I usually use mixed herbs and leftovers from the week, such as in this recipe where I used sausage and slices of fontina left over from sandwiches. Read the procedure and try cooking Veal Rolls with Sausage yourself.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 veal slices (thin)
- 9 oz sausage
- 12 slices fontina (or emmenthal)
- 6 leaves bay leaves
- A few sprigs rosemary (finely chopped)
- 7 tbsp dry white wine
- 1 1/4 cups beef broth (salted)
- 2 tbsp extra virgin olive oil
Tools
- Toothpicks
- Cutting Board
- Meat Tenderizer
- Pan
- Kitchen Scales
Steps
Lay the veal slices on the cutting board and pound them with the meat tenderizer; the thinner, the better they will cook. Sprinkle with chopped rosemary, lay slices of fontina on top, and add a piece of peeled sausage as long as the width of the slice. Do not add salt as the sausage will release some. Roll from the widest part, secure with a toothpick by piercing through a bay leaf, and dust the roll in flour.
Pour the oil into a pan and, once hot, place the rolls. Allow them to brown on all sides and deglaze with white wine. Add the broth and let cook for 30 minutes on low heat. Check the seasoning and serve the Veal Rolls with Sausage drizzled with their sauce.
