Monday, January 12, 2009

Veal involtini with bocconcini, beans and tomatoes

Veal involtini with bocconcini, beans and tomatoes
Preparation Time 10 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
* 8 (120g) thin slices prosciutto
* 8 (80g each) veal scaloppine
* 12 (120g) cherry bocconcini, drained, patted dry with paper towel
* 8 bay leaves, soaked in boiling water for 5 minutes
* 2 tbs olive oil
* 20g butter
* 175g baby green beans, trimmed
* 200g Italian flat (Roman) beans, trimmed, halved length and widthways
* 1 bunch asparagus, halved widthways, stems halved lengthways
* 1 large clove garlic, thinly sliced widthways
* 250g punnet cherry tomatoes, each cut into 3-4 slices

1. Preheat oven to 180°C. Lay prosciutto on a work surface, then top each slice with a piece of veal and 1 1/2 sliced bocconcini. Roll up and secure with a toothpick and bay leaf. Heat 1 tbs oil and butter in a large frying pan over medium heat. Add veal involtini and cook, turning, for 2 minutes or until lightly browned all over. Transfer to an oven tray (reserving the frying pan) and cook in oven for 5 minutes or until just cooked through.
2. Meanwhile, cook beans and asparagus in a saucepan of boiling salted water for 3 minutes or until just tender. Drain.
3. Add remaining oil to reserved frying pan and heat over medium-high heat. Add garlic and cook for 30 seconds. Add tomatoes and toss for 3 minutes or until just softened. Add beans and asparagus to pan, season to taste with salt and pepper, then toss to combine. Divide bean mixture among plates and top with veal involtini. Serve immediately.

Recipe by Sophia Young


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