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Rotolo of veal, frittatine and artichoke
Rotolo of veal, frittatine and artichoke
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Enjoy rotolo sliced in rolls with capsicum salsa or as a trendy sandwich with mayo and greens. Serve at room temperature.
Ingredients:
  • 1.5kg veal loin, trimmed
  • 10 slices prosciutto
  • 4 eggs, beaten
  • 40g grated parmesan
  • 80ml (1/3 cup) olive oil
  • 10 artichoke hearts in oil, drained, halved
  • 2 cloves garlic, crushed
  • Finely grated zest of 1 lemon
  • 2 tsp coarsely chopped thyme
  • 2 red capsicums
  • 40.00 ml capers, rinsed
  • 20.00 ml aged red wine vinegar
Instructions:
  • With a small sharp knife, carefully make a vertical slit along the veal loin starting 1cm from one side, without cutting all the way through, and stopping 1cm from the base. Then, gently slice horizontally to create a flat piece of meat about 1cm thick. Lastly, lay the prosciutto slightly overlapping on top of the meat.
  • Combine whisked eggs with grated Parmesan cheese and season with salt and pepper. Heat oil in a 25cm non-stick frying pan over medium heat. Pour one-third of the egg mixture into the pan and cook until set on the base. Transfer the cooked frittata to a board and repeat this step twice more to make a total of three frittatas. Place the frittatas over slices of prosciutto, trimming as needed for even coverage. Arrange artichokes upright in a line across the frittatas. Sprinkle with a mixture of minced garlic, lemon zest, and fresh thyme. Season with salt and pepper, then roll up the frittatas starting from 5cm away from you. Secure the rolls with kitchen string at 3cm intervals.
  • Heat the barbecue flatplate to a medium-high heat. Rub the meat with a light coating of oil and grill for 15 minutes, making sure to rotate for even browning. Move the meat to a sturdy roasting pan (or disposable aluminum tray) and continue cooking on the barbecue with the lid closed for 30 minutes. Allow the meat to rest for 15 minutes. Alternatively, you can roast the meat in a preheated 190°C oven.
  • Grill capsicums, turning occasionally, for 10 minutes until charred. Let them cool slightly, then peel, remove seeds, and thinly slice. Mix capsicums with remaining oil, capers, and vinegar.

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