Veal Rolls with Pine Nuts, Raisins and Dried Tomatoes On

Cut the veal fillet into eight narrow slices. Gently flatten the individual slices between plastic wrap using a flattening iron or a heavy frying pan. Season with salt, pepper and fresh thyme.

Peel and finely dice the shallot, drain and also finely dice the tomatoes. Heat 1 tbsp olive oil in a frying pan. Sauté the shallots in it, then add the pine nuts, raisins and tomato cubes and sauté everything together for about five minutes until soft. Season with salt, pepper and thyme.

Divide about a tablespoon of the mixture evenly among the slices, wrap the sides a little bit and roll up tightly into small roulades. Pin with toothpicks.

Heat remaining olive oil in a frying pan. Season the outside of the roulades with salt and pepper, fry them in the oil for five minutes until they have taken on a slight color, and then place them in the oven heated to 180 to 200 °C for another 15 minutes. They should yield to pressure and feel soft.

Take them out, remove the wooden sticks and cut each roll once diagonally. Serve each of four half rolls with the zucchini vegetables.

Zucchini and tomato vegetables: cut tomatoes crosswise, blanch (scald) with boiling hot water, rinse, peel and remove seeds. Cut into quarters. Cut the zucchini into narrow slices, season with salt, season with pepper and fry in the oil in about fif

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