Veal rolls with porcini mushroom filling
Ingredients
for 4 people
| 70 g | day-old bread |
| 1 dl | milk |
| olive oil for frying | |
| 200 g | mixed mushrooms, finely chopped |
| 1 | onion, finely chopped |
| 20 g | dried porcini mushrooms soaked, washed thoroughly, drained |
| 1 tsp | fennel seeds |
| 1 tbsp | honey mustard |
| ½ tsp | salt |
| a little | pepper |
| 8 slice | cured ham |
| 8 | thin veal cutlets (approx. 60 g each), pounded flat |
| 8 | toothpicks |
| ¼ tsp | salt |
| olive oil for frying |
| 2 dl | red wine |
| 1 tin | chopped tomatoes (approx. 800 g) |
| 4 sprig | thyme |
| 1 tbsp | butter |
| 1 | organic lemon, use grated zest |
| ¾ tsp | salt |
| a little | pepper |
How it's done
Bread
Place the bread and milk in a bowl, soak for approx. 15 mins.
Filling
Heat the oil in a frying pan. Add the mushrooms, fry for approx. 5 mins., transfer to a bowl. Reduce the heat, add a dash of oil to the same pan, add the onion, sauté for approx. 3 mins. Finely chop the soaked porcini mushrooms, add to the pan along with the fennel seeds, sauté for approx. 2 mins. Add to the bowl of mushrooms along with the bread and mustard, season, mix.
Veal rolls
Place one slice of cured ham on each veal cutlet, spread the filling on top, roll up, secure with a cocktail stick. Heat the oil in the same frying pan, salt the veal rolls, brown in batches for approx. 3 mins. all over, then remove.
Sauce
Pour the wine into the same pan, add the tomatoes and thyme, bring to the boil. Reduce the heat, simmer for approx. 15 mins. Add the butter and lemon zest, season. Return the veal rolls to the pan and heat through. Serve the veal rolls with the sauce.
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