VEAL OLIVES
Creativity in cooking would somehow affect your appetite. That is why this veal olives recipe is a great appetizing dish that would certainly surprise you with the fillings inside. You would love to prepare this food because you will enjoy making olives out of veal.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place the escalopes in a flat dish, mix the marinade ingredients, and pour over the veal and leave to marinate for several hours.
- To make the stuffing, place all the dry ingredients in a bowl, season with salt and pepper to taste and mix with just enough egg to bind.
- Divide between the escalopes and roll them into olive shapes. Tie securely with string.
- Heat the oil in a heavy-based saucepan and brown the olives on all sides. Add the marinade and remaining ingredients.
- Bring to the boil, cover and simmer gently for about 30 to 35 minutes or until tender.
- Remove the veal olives, cut off the string, and transfer to a warmed serving dish.
- Boil the sauce until reduced by half.
- Strain and pour over the veal.
INGREDIENTS
- 200 grams veal escalopes, beaten flat
- 2 teaspoon Cooking oil
- 2 celery stalk, sliced
- 4 teaspoons tomato puree
- 300 ml light stock
Marinade
- 4 teaspoons lemon juice
- Grated rind of 1 lemon
- Freshly ground black pepper
- 4 tablespoons dry white wine
Stuffing
- 2 small onion, peeled and chopped
- 4 lean bacon rashers, grilled and chopped
- 50 grams whole meal breadcrumbs
- 4 teaspoons mixed dried herbs
- Beaten egg
4 comments for “Veal Olives”
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