CookEat Recipe
Veal Rolls with Olives, Capers and Anchovy
Thin veal rolled around finely chopped brined olives, vinegar-pickled capers and anchovy, then cooked gently in butter and tomato sauce.
Method
Steps
Step 1
Gather the ingredients: 400 g lean veal cutlets, pounded thin, about 8 small pieces; 1 tablespoon olive oil for brushing; A little salt and black pepper; 50 g pitted olives preserved in brine, drained; 15 g capers preserved in vinegar, drained and squeezed; 1 salt-cured anchovy, cleaned and boned into 2 fillets; 30 g butter; 200 ml plain tomato purée; A little hot water as needed.
Step 2
Brush the thin pounded cutlets with olive oil and season very lightly with salt and pepper. Finely chop the drained olives, squeezed capers and cleaned anchovy together. Keep the filling simple for this version, without egg or Parmesan.
Step 3
Divide the filling among the cutlets, roll to enclose it and tie securely with food-safe kitchen string. Melt the butter in a frying pan and colour the rolls gently on all sides, about 6–8 minutes.
Step 4
Add the tomato purée and a little hot water if needed. Simmer gently, partly covered, for about 20–30 minutes until the veal is tender and the centre of each roll reaches at least 72°C. Turn the rolls occasionally and keep enough liquid for a small sauce.
Step 5
Remove all string and serve the rolls with their sauce. For the richer filling, stir 1 egg yolk and about 10 g grated Parmesan into the same olive-caper-anchovy mixture before filling; cook these rolls until the centre of the filling reaches 74°C.
Step 6
For the onion-sauce version, omit the tomato. Finely chop 1 small onion and soften it in the same butter for about 5 minutes, then add the rolls, turn gently and cook with small additions of hot water, about 100–150 ml in total, until tender. Check the same 72°C centre, or 74°C for the optional egg filling.
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