Traditional recipes

Veal rolls wrapped in prosciutto

Veal rolls wrapped in prosciutto

  • 400 gr. veal
  • 4 slices of ham
  • canned mushrooms
  • 1 small carrot
  • 1-2 pcs. pickles
  • 1/2 red pepper
  • 1 tablespoon mustard
  • salt, pepper, paprika
  • 2 boiled eggs
  • finely chopped green parsley

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Veal rolls packed in prosciutto:

We cut the piece of veal so as to obtain two slices like a sniter. These become uniform by beating. In order not to destroy the texture of the meat, place a plastic wrap over the meat and then beat. Boil the eggs hard. Carrots, red peppers and cucumbers are cut into thin strips.

On a foil greased with margarine, place two strips of prosciutto. Over them, in the opposite direction, place the slice of veal and start placing the composition. Spread the mustard over the meat first, then sprinkle the sage and spices. Continue placing the mushrooms, carrot slices, peppers, cucumbers, and eggs cut into quarters. Salt, pepper and paprika are added to taste.

First roll the veal slice and then dress it in the prosciutto slices. We catch the roller with toothpicks. Before baking, fry in a little oil to obtain a crust. It is then put in the oven, approx. 50 min. At first, cover the tray with aluminum foil, then remove it. Serve with a pilaf or any garnish you want.

Good appetite!


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Method of preparation:
Cut the pumpkin lengthwise into 2-3 mm thick strips. Scrape the strips approx. 4-5 min. Remove to a bowl with cold water to maintain color. Drain the water and dry on kitchen towels. The chopped dill is mixed with the mustard with cream and butter.

Grease the slices with a layer of this mixture and place a strip of ham and cheese on top, cut as large as the zucchini strip. Then it is rolled and caught in toothpicks, so that it does not fall apart. It is placed on a green bed of green onion tails or any other decoration, depending on the season.


6 comments:

Very beautiful rolls.
Many kisses !

Daniela, I pupick you too, Sanda

@sab the pleasure of indulgence,
Thank you for your visit. Kisses, Sanda

They came out very good. Frlicitari! I had admired them in the magazine too, but as my husband doesn't kill himself after the pumpkin or the salmon, I said no.

VIO thank you,
They are so easy to make and very effective. If you also have salmon, the effect is greater. Nice weekend. sandals


Caprese rolls

Caprese rolls

Caprese rolls

Ingredient:

  1. 600 gr flour
  2. 1 cube of fresh yeast or 1 sachet of yeast
  3. dry
  4. 1 teaspoon salt
  5. 1 teaspoon sugar
  6. 300 ml warm milk
  7. 50 ml olive oil
  8. For the Caprese sauce from: 1 large tomato
  9. 100 ml broth (preferably homemade)
  10. 50 ml olive oil
  11. 250 gr fresh mozzarella
  12. salt, pepper and basil (10 leaves)

Preparation: Caprese rolls

Mix the yeast with the sugar and half the amount of warm milk. Let the yeast rise for 10 minutes, then add it over the freshly sifted flour mixed with salt. then add the rest of the milk and olive oil.
Knead for 10 minutes until you get a non-sticky elastic dough. Let rise for 1 hour in a warm place. For the sauce, put all the ingredients in a blender and mix well.
Roll out the dough into a rectangle and cover it with a layer of sauce leaving a free edge of about 2 cm then roll. With a sharp knife, cut rolls 2-3 cm high and place them on a tray covered with baking paper. From the caprese sauce we keep 2 tablespoons and cover each roll with a teaspoon of sauce.
Bake the rolls for 15 minutes at 180 degrees Celsius.


Beef rolls with vegetables

1. Cut the beef into a layer and beat so that it can roll. Season well with salt and pepper and grease with butter or oil and put in the cold.

2. Separately, prepare the vegetables for the filling. In order for the vegetable filling to be soft, it is best to harden it and then place it over the meat. So cut the vegetables into suitable pieces and fry in a little salted butter to taste, then let cool.

3. If you want the filling to be tied, you need to put an egg and a spoonful of breadcrumbs. After you have prepared the filling with everything you need, take the meat out of the fridge. As you well know, beef is less greasy, so you can add a very thin layer of bacon or Transylvanian ham.

4. Place the vegetable composition on top of the bacon layer, sprinkle with breadcrumbs and roll very carefully so as not to break. If possible, tie it very tightly so that it does not come loose during baking. Put in the hot oven with water, salt and pepper and return from time to time not to burn. Sprinkle with red wine. The rolls are cut and served with a garnish of pickle salad or beetroot.


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