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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Involtini tal-vitella mingħajr lattożju
Ingredients
- 6 biċċiet vitella
- flieli tal-brunġiel mixwija
- weraq frisk tal-ħabaq
- flieli tal-ġobon mingħajr lattożju
- tadam imqadded
- ġewż tal-arżnu (pine nuts)
- frak tal-ħobż
- tursin imqatta’
- zalzett Sqalli
- cannellini beans
- basla mqattgħa
- karrotta mqattgħa fin
- klin imqatta’ fin
- kuċċarina pejst tat-tadam
- tazza nbid abjad
- 10 new potatoes
- sagħtar frisk
- 2 sinniet tewm
- weraq tal-insalata
Method
Poġġi l-biċċiet tal-vitella fuq il-bank fejn se taħdem u ħawwar bil-melħ u l-bżar. Poġġi fuq kull biċċa porzjon ta’ brunġiel mixwi, ħabaq, tadam imqadded u ġobon imfellel. Ħallat il-frak tal-ħobż mal-ġewż tal-arżnu (pine nuts) u t-tursin. Għaddas il-biċċiet tal-vitella fiż-żejt tat-tadam imqadded u poġġi fil-frak tal-ħobż u rrombla sakemm jeħel il-frak. Poġġi fuq trej tal-ħami u sajjar fil-forn f’temperatura ta’ 200°C għal 15-il minuta. Sadanittant ipprepara l-istuffat taz-zalzett. F’taġen separat, saħħan mgħarfa żejt taż-żebbuġa u aqli l-laħam taz-zalzett għal 2 minuti. Żid il-basla, il-karrotta, il-klin, il-pejst tat-tadam, l-inbid abjad u l-cannellini beans fit-taġen u sajjar għal 8-10 minuti oħra. Meta tkun lesta, qatta’ l-involtini f’biċċiet u servi mal-istuffat taz-zalzett u l-patata mixwija.
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