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Stuffed Veal Flavored With Herbs 2
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Recipe Stuffed Veal Flavored With Herbs 2
Stuffed Veal Flavored With Herbs 2
Recipe yeld 4 servings
Ingredients
600 G Rump Steak (sliced €‹â€‹600 G)500 G Chicory Salad
2 Tablespoons Grated Parmesan Cheese
1 Onion
1 Carrot
1 Rib Celery
1 Egg
Marjoram Leaves Some
1 Sprig Rosemary
Some Sage Leaves
1 Glass White Wine
5 Tablespoons Extra-virgin Olive Oil
Rooms
Amount Per Serving Calories: 405
Method
Wash and clean the chicory.Pour a little water in a pot, put it on the stove and add a pinch of salt.
When the water boils, add the chicory.
Cook for 34 minutes and then drain.
Cut into tiny pieces.
Now the egg shell, and then separated from the egg yolk.
Put the yolk in a bowl, add two tablespoons of Parmesan cheese and chicory.
With a fork, mix the egg yolk, parmesan cheese and chicory.
Then move to the meat.
Take the slice of rump, and beat the meat until it expanded and thinned.
Salt the meat on both sides.
Place the steak on a wooden cutting board and sprinkle over the chicory mixed with egg and Parmesan cheese.
Then add a teaspoon of marjoram.
Roll the meat up to form a large roll and tie.
Now put the roll on a baking sheet and add the 4 tablespoons of oil.
Put the pan on the stove and cook over high heat until meat is golden.
Remove the meat from the fire.
Apart from the carrot discs cut, the celery and onion into small pieces into 4 parts.
Add the meat, carrot, celery and onion, a sprig of rosemary and sage leaves 3.
Finally wet the meat with half a glass of white wine.
In the meantime, you heat the oven to 200 degrees and bake the pan for about an hour.
Remove the meat from the oven, place it on a cutting board and let cool.
Cut the roast into slices not too thin.
From the gravy, which remained in the pan, remove the rosemary and sage.
Pour the sauce cott
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