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Veal involtini with currants & ricotta
Veal involtini with currants & ricotta
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your weeknight dinners with a Roman-inspired roulade.
Ingredients:
  • 4 (125g each) veal leg steaks
  • Olive oil spray
  • 1 small red onion, finely chopped
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
  • 125g (1/2 cup) low-fat fresh ricotta
  • 40.00 ml chopped fresh continental parsley
  • 30.00 ml currants
  • 125ml (1/2 cup) salt reduced chicken style liquid stock
  • 40.00 ml port
  • 500ml (2 cups) water
  • 250ml (1 cup) skim milk
  • 140g (3/4 cup) instant polenta (cornmeal)
  • Rocket leaves, to serve
Instructions:
  • Sandwich each veal steak between non-stick baking paper and delicately pound with a meat mallet or rolling pin until 3mm thin. Then, cut each steak in half crossways.
  • Preheat a frying pan over medium heat and lightly coat with oil. Sauté the onion, stirring occasionally, until soft, about 5 minutes. Add the breadcrumbs and cook, stirring, until golden, about 2 minutes.
  • Pour the cooked onion mixture into a bowl. Combine with ricotta, parsley, and currants. Lay out the veal on a clean surface. Spread the ricotta mixture evenly over the veal. Roll up the veal tightly, starting from a short end, to seal in the filling. Secure with toothpicks.
  • Preheat a non-stick frying pan over high heat and spray with oil. Sear the veal for 1-2 minutes on each side until golden and nearly cooked through. Transfer to a plate. Reduce heat to medium, pour in stock and port, then simmer for 2-3 minutes until slightly reduced. Return veal to pan and simmer for 1 minute until heated through.
  • In a saucepan over medium-high heat, bring water and milk to a boil. Reduce heat to low and slowly whisk in polenta until well combined. Cook and stir for 6-7 minutes until the polenta thickens and softens.
  • Cut the veal in half. Plate the polenta and place the veal on top with the port mixture. Garnish with rocket before serving.

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