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Veal involtini with ricotta, port wine and creamy polenta
Ingredients
- 8 slices veal top side slices
- 1 cup fresh breadcrumbs
- Fresh chopped parsley
- 1 handful pine nuts
- 1 handful currants
- Fresh rosemary
- 1 tub ricotta cheese (Benna)
- Olive oil
- Salt and pepper
- 1 finely chopped onion
- Butter
- Port wine
- Fresh cream (Benna)
- 150g instant polenta (Lamb Brand)
- 500ml water
- 250ml milk
- 100g thinly sliced mushrooms
- Grated Parmesan cheese
- Rocket leaves
Method
Cook the onion in the butter until soft, stir in the bread crumbs, pine nuts, currants and chopped herbs. Remove from the heat and mix in the ricotta, correct seasoning. Divide with the veal slices and roll the involtini. Shallow fry the involtini in a large frying pan with a knob of butter and olive oil. Pour over the port wine, reduce and finish with the cream. To prepare the polenta, bring the water and milk to the boil, stir in the polenta and cook for 5 minutes mixing constantly. Remove from the heat, beat in the mushrooms and grated cheese. Spoon onto the serving plates, rest the veal on top and spoon the sauce over. Serve with the rocket leaves and a drizzle of olive oil.
Suggested wine: Private Bin Pinot Noir – Villa Maria
| A perfumed bouquet of red and dark cherries, plums and spice notes. Fruit driven and elegant, with long layers of flavour, full-bodied and well balanced with fine grainy tannins. The wine is concentrated and rich combined with the elegance and finesse. |
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