recipes
Veal involtini with smoked ham and ricotta, braised potatoes and tomato- ġbejna fodue
Serves: 2
Ingredients
- 6 slices veal
- 1 tub ricotta (Benna)
- 6 slices smoked ham
- Chopped fresh sage
- Pine nuts
- 2 cloves garlic
- 2 potatoes, peeled & diced
- 1 bay leaf
- Beef stock
- Olive oil (Borges)
- 1 tbsp butter (President)
- Tomato sauce
- Fresh cream (Benna)
- White ġbejna (Benna)
- 6 blanched asparagus tips
Method
Lay the veal slices onto a working surface, season with salt and pepper and a sage leaf. Put a slice of ham on each veal slice and spread with the ricotta and pine nuts. Roll, put on a baking tray and drizzle with olive oil. Cook in a hot oven for 10 to 15 minutes. Fry the garlic cloves in a sauce pan with olive oil, add the potatoes, salt, pepper and bay leaves, mix for 2 minutes, pour enough stock to cover, add butter and simmer until soft. Simmer the tomato sauce with the cream, add diced ġbejna, remove from heat and whizz. Spoon the potatoes in the centre of a plate, lay the veal on top. Drizzle with the tomato sauce and stud with the asparagus. with fried sage leaves
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