Veal rolls with ham-pesto-parmesan filling on braised tomato vegetables and roasted polenta tartar

Name: Veal rolls with ham-pesto-parmesan filling on braised tomato vegetables and roasted polenta tartar
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Butter or margarine; 150 g Polenta (corn semolina); 4 Veal cutlet (approx. 120 g each); 5 Shallots; 50 g Parmesan cheese; 4 TSP green pesto; 4 discs Parma ham; 3 TABLESPOONS Olive oil; 150 ml Vegetable broth; 500 g cherry tomatoes; 2 stem(s) Thyme + something to garnish; 7-10 Tbsp Oil; 7-10 Tbsp Kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Butter or margarine
150 g Polenta (corn semolina)
4 Veal cutlet (approx. 120 g each)
5 Shallots
50 g Parmesan cheese
4 TSP green pesto
4 discs Parma ham
3 TABLESPOONS Olive oil
150 ml Vegetable broth
500 g cherry tomatoes
2 stem(s) Thyme + something to garnish
7-10 Tbsp Oil
7-10 Tbsp Kitchen yarn

Directions

1
Bring milk, 250 ml water, 1 teaspoon salt, pepper and fat to the boil. Stir in polenta and let it swell for about 10 minutes. While still hot, spread it on a baking tray coated with oil and let it cool down.
2
Tap veal escalope flat. Peel and halve shallots and cut one for the roll filling into strips. Grate the parmesan. Season cutlets on both sides with salt and pepper. Spread 1 teaspoon of pesto on each, cover with Parma ham and spread the cheese on top.
3
Remove the rolls from the pan. Pour broth to the roasting set and simmer briefly. Put the rolls back into the pan. Wash and halve the tomatoes. Wash the thyme. Heat 1 tablespoon of oil in a frying pan. Sauté the shallots in it, pluck the thyme from the stalks and braise with the tomatoes for 2-3 minutes.
4
Season with salt and pepper. Cut triangles (4 x 7 cm) from the polenta and fry them in a pan until golden brown. Arrange rolls with tomato vegetables and polenta corners.