Pesto stuffed veal roll recipe

Pesto Stuffed Veal Roll recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Pesto stuffed veal roll recipe is a delightful twist on a classic dish that will impress your guests. Tender veal is rolled with a flavorful mixture of pesto, breadcrumbs, and Parmesan cheese, creating a burst of Italian flavors in every bite. The veal rolls are then seared to perfection and baked until juicy and tender. This elegant dish is perfect for a special occasion or a fancy dinner party.

Keywords: Pesto, stuffed veal roll, recipe, Italian flavors, elegant.

Pesto stuffed veal roll recipe details

Pesto stuffed veal roll recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

1 bunch(es)	parsley, chopped
1 bunch(es)	basil, chopped
50 g	almonds, chopped
50 g	freshly grated Parmesan cheese
100 g	sun-dried tomatoes in oil, diced
2	onions, chopped
1	carrot, sliced
1 kg	veal top side, ask your butcher for 1 large flat slice
1 clove(s)	garlic, minced
125 ml	olive oil
2 tbsp	lard
	salt and pepper
375 ml	water

Instructions

Preheat the oven to 150°C.

Place the herbs, garlic, cheese, almonds and the oil in a blender and process until smooth. Season to taste with salt and pepper. Spread the meat with ¾ of the pesto and divide the tomatoes on top.

Roll up the meat and tie with kitchen yarn. In a casserole dish, melt the lard. Fry the roll over high heat until golden brown all around. Place the onions and carrots beneath the meat and cook stirring for some minutes. Season the meat and the vegetables with salt and pepper.

Pour in the water and place the casserole dish into the oven for 75 minutes or until the meat is tender, basting every now and then with the gravy. Brush the roll with the remaining pesto and bake for 15 more minutes.

Carve the roll and serve with pasta and vegetables.

Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 1 hr 30 min
Grade of difficulty:
easy
Calories per portion:
n/a