Veal Roulade – For the Broiler

Spinach frozen, thawed/thawed, well squeezed, peppers red, quartered, seeded Cooked in lightly boiling hot water for 4 min. Cool. Onion large, garlic clove, finely chopped, butter Saute onion and garlic until slightly translucent. Add to spinach form. Pork, cut into narrow strips, then into small squares to spinach form Veal sausage meat to spinach form.

minced meat mixed to spinach form basil, finely chopped, parsley smooth-leaved (prezzemolo), finely chopped with basil to spinach form paprika to spinach form

Salt, pepper from the mill Season everything spicy and mix very well Bacon slices, long, cut as large as possible Spread out on the surface tranche by tranche, slightly overlapping. Veal cutlets (as large as possible), cut thinly by the butcher with the machine Beat between foil as thinly as possible. Place on the bacon slices, they should be completely covered. Place peporoni quarters lengthwise on top. Spread filling evenly on top. Oil Fold the meat over it from both sides and press well until smooth.

Tie the roulade with kitchen string. Brush with oil before preparing. Roast on the broiler at a sufficient distance from the embers for 40 minutes, turning frequently (or using a rotating skewer). Rest for 10 minutes before slicing.

The meat roulade can be prepared well the day before.

If desired, it can also be placed in a marinade. Keep in the refrigerator.

Our tip: Use

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