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Artichoke and goat cheese veal involtini on a kale and walnut salad
2021-10-02
Ingredients
- 2 tbsp. olive oil (Borges)
- 2 cloves garlic chopped
- 1 shallot chopped
- 2 marinated artichokes chopped
- 80g goat cheese slices, chopped (Fior di Vita)
- Few fresh basil leaves, chopped
- 6 slices speck
- Bunch kale leaves
- 2 tbsp. crushed walnuts (Lamb brand)
- 8 black grapes, halved
- 1 small leek, shredded thinly
- 1 peach, quartered
Method
Heat 1 tbsp. olive oil in a pan and sauté the garlic, shallot and chopped artichokes for 3-4 minutes. Remove off the heat and mix in the goat cheese and fresh basil leaves. Use the filling to stuff the 4 veal slices. Roll up then wrap into the speak, 3 slices for each veal pocket. Cook the involtini in the pan to brown then transfer into the oven and cook for 5-6 minutes. Meanwhile, cook the kale quickly in a pan with a little oil. Remove off the heat and mix with the grapes, walnuts and leeks. Quickly grill the peach until browned and serve with the kale salad and the veal involtini on top.
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