Stuffed veal olives

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 50 g dried tomatoes in oil
  • 2 Onions
  • 2 TABLESPOONS Olive oil
  • 250 g Mozzarella cheese
  • 50 g spicy, Italian salami
  • 1 TEASPOON Capers
  • 20 g green and black olives, without stone
  • 1/2 TABLESPOON Pine nuts
  • 1/2 TABLESPOON dried thyme
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 20 (about 0,5 cm thick; about 500 g) Thin slices of veal loin
  • 5 Tomatoes (about 80 g each)
  • 1 TEASPOON Tomato paste
  • 150 ml dry red wine
  • 250 ml Poultry stock (glass)
  • 1 Stalk sage
  • 7-10 Tbsp Toothpicks

Directions

  1. 1

    Drain the dried tomatoes. Peel and finely dice 1 onion. Heat 1 tablespoon of oil in a pan. Sauté the onion in it until transparent and take it off the stove. Meanwhile cut the mozzarella into small cubes.

  2. 2

    Cut dried tomatoes and salami into strips. Finely chop the capers. Halve olives and cut into pieces. Roast pine nuts in a pan without fat until golden brown, take them out. Mix prepared ingredients, add thyme and season with salt and pepper.

  3. 3

    Dab meat dry, possibly knock a little flatter. Season with salt and pepper. Spread the filling on top. Roll up the meat into olive-shaped roulades and pin with toothpicks. Heat 1 tablespoon of oil in a pan.

  4. 4

    Sauté the veal olives in it all around for about 5 minutes until golden brown. In the meantime dice the remaining onion. Wash and clean the tomatoes and cut into 1-1.5 cm cubes. Remove the meat and let it drain.

  5. 5

    Add the onion and tomato paste to the pan and fry briefly. Deglaze with red wine and poultry stock and reduce for 4-7 minutes. Wash and dab dry sage and remove coarse stalks. Add tomatoes and sage to the sauce, bring to the boil and add the roulades.

  6. 6

    Cover and stew for 5-8 minutes. Arrange roulades with sauce on plates.

Nutrition Facts

KCAL
480 kcal
CARBS
7 g
FATS
27 g
PROTEINS
44 g

Categories & Tags

Main DishesMeatCalf