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Veal involtini
Veal involtini
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Succulent veal steaks rolled around sweet, nutty stuffing atop creamy polenta, a fancy dinner for four.
Ingredients:
  • 4 (about 520g) veal steaks
  • Salt & freshly ground black pepper
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 20.00 ml toasted pine nuts
  • 40.00 ml finely grated parmesan
  • 20.00 ml currants
  • 3 tsp finely grated lemon rind
  • 42.00 gm fresh lemon juice
  • 4 sprigs fresh rosemary
  • 9.20 gm olive oil
  • 2L (8 cups) water
  • 340g (2 cups) instant polenta (cornmeal)
  • 1 radicchio, leaves separated, washed, dried, finely shredded
  • Shaved parmesan, extra, to serve
Instructions:
  • Preheat your oven to 180C. Place each veal piece between plastic wrap on a chopping board and gently pound with a meat mallet or rolling pin until 5mm thick. Remove plastic wrap and lay veal pieces flat on the board; season with salt and pepper.
  • In a medium bowl, mix together breadcrumbs, pine nuts, grated parmesan, currants, lemon rind, and juice. Season with salt and pepper. Divide mixture into 4 portions. Spread each piece of veal with one portion of the mixture, then roll up the veal to enclose the filling, starting from the short side.
  • Prepare rosemary skewers by removing lower leaves from 4 sprigs. Trim woody ends on an angle to create a point. Use each rosemary skewer to secure a veal roll.
  • In a large frying pan over medium-high heat, heat the oil. Brown the veal for 5 minutes, turning occasionally. Then transfer to a medium baking dish, cover with foil, and bake in a preheated oven for 15 minutes, or until cooked to your liking.
  • Heat water in a large saucepan until boiling. Lower the heat. Whisk in polenta gradually until fully combined. Cook for 5-6 minutes until thickened and soft. Season with salt and pepper before serving.
  • Plate the polenta evenly among serving plates and place the veal on top. Divide the radicchio among the plates and generously sprinkle with more Parmesan. Finish by drizzling the veal with the flavorful pan juices before serving.

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