Veal roulades
easy
60 mins
60 mins
Ingredients
- 4 discs Veal roulades (200 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs Parma ham
- 20 g grated parmesan cheese
- some stem(s) Sage
- 30 g Butter or margarine
- 1/4 l White wine
- 1/2 package (250 g) chunky tomato sauce with onions
- 7-10 Tbsp Roulade needles
- 1 Onion
- 20 g Butter or margarine
- 200 g Long grain rice
- 1/2 l clear broth (instant)
- 100 g frozen peas
- 7-10 Tbsp Sage
Directions
- 1
Veal roulades slightly flattened and season with salt and pepper. Place 1 slice of Parma ham on each. Spread parmesan cheese on top. Place 2-3 sage leaves on top. Roll up the roulades and pin them with roulade needles.
- 2
Heat the fat in a pan and fry the roulades in it until golden brown. Add wine and stew covered for about 15 minutes. Remove the roulades and keep warm. Add tomato sauce to the roast stock. Bring to the boil and season with salt and pepper. For the rice peel onion and dice finely. Heat the fat in a pot and fry the onion until transparent. Add rice and fry briefly. Deglaze with the stock and let it boil at medium heat for 20 minutes. Add peas 5 minutes before the end of cooking time.
- 3
Heat the fat in a pot and fry the onion until transparent. Add rice and fry briefly. Deglaze with the stock and let it boil at medium heat for 20 minutes. Add peas 5 minutes before the end of cooking time. Cut the roulades into slices. Arrange roulades, sauce and rice on plates. Garnish with sage
- 4
Plate: Rörstrand
More Delicious Recipes
