recipes
Lactose free Veal involtini
2021-01-16
Ingredients
For the involtini
- 6 veal slices
- Salt and pepper to season
- 1 aubergine, sliced and grilled
- 10 fresh basil leaves
- 6 slices lactose-free cheese (Fior di Vita)
- 1 tbsp. sun-dried tomatoes (Camel brand)
- 2 tbsp. pine nuts
- 4 tbsp. fresh breadcrumbs
- 2 tbsp. chopped parsley
For the sausage stew
- 1 Sicilian sausage, removed from its casing
- 200g tin cannellini beans, rinsed
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 tbsp. fresh rosemary, finely chopped
- 1 tsp tomato paste
- 1 cup white wine
- Fresh thyme sprigs
- 2 garlic cloves, chopped
- you will also need roasted Jersey potatoes for serving
Method
Place the veal slices onto a working surface and season with salt and pepper. Place over a slice of grilled aubergine, basil, sun-dried tomato and sliced cheese on each piece..
Mix the breadcrumbs with pine nuts and parsley. Dip veal slices in the sun-dried tomato oil and firmly press on the breadcrumbs, roll to stick the crumbs. Place onto a baking tray and cook in the oven at 200°C for 15 minutes. Meanwhile, make the sausage stew. In a separate pan, heat 1 tbsp. olive oil and fry the sausage meat for 2 minutes. Add the onion, carrot, rosemary, tomato paste, white wine and cannelloni to the pan and cook for a further 8-10 minutes. When ready, cut the involtini into pieces and serve with the sausage stew and roasted potatoes.
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