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Veal & zucchini involtini with polenta
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Italian dish featuring tender zucchini and creamy bocconcini.
Ingredients:
  • 500g (about 3 large) veal steaks
  • 8 slices prosciutto
  • 2 zucchini, peeled lengthways into ribbons
  • 16 cherry bocconcini
  • 18.40 gm olive oil
  • 1L (4 cups) chicken style liquid stock
  • 170g (1 cup) instant polenta (cornmeal)
  • Fresh basil leaves, to serve
  • 1 garlic clove, finely chopped
  • 60ml (1/4 cup) red wine
  • 1 x 400g can diced tomatoes
Instructions:
  • Heat oil in a small saucepan over medium heat. Sauté garlic until aromatic, about 30 seconds. Pour in wine and simmer until slightly reduced, about 1 minute. Add tomato and simmer for 5 minutes. Blend mixture until smooth in a blender.
  • Place each veal steak between plastic wrap and gently pound with a rolling pin to 5mm thickness. Cut the veal into 15 x 8cm pieces, totaling 8 pieces.
  • Lay out a slice of prosciutto on a clean work surface. Add a piece of veal on top and season with salt and pepper. Place a portion of the zucchini on the veal. Put two bocconcini near you on one end of the veal. Fold the end over the bocconcini and roll tightly to seal the filling. Repeat the process with the rest of the prosciutto, veal, zucchini, and bocconcini.
  • Preheat your oven to 180°C. Line a baking tray with non-stick baking paper. In a large non-stick frying pan over medium-high heat, cook the veal rolls in two batches in oil until browned, then transfer them to the prepared tray. Bake in the oven for 12 minutes until the veal is cooked through and the bocconcini melts. Enjoy your delicious meal!
  • Simmer the stock in a large saucepan, then gradually pour in the polenta while stirring constantly until thickened and soft, about 3-4 minutes. Season with salt and pepper to taste.
  • Serve the polenta on individual plates, topped with the veal rolls, red wine sauce, and fresh basil leaves.

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