CookEat Recipe
Veal Rolls with Artichokes
Thin veal cutlets wrapped around artichoke wedges coated in finely chopped prosciutto and butter, then braised in tomato sauce.
Method
Steps
Step 1
Gather the ingredients: 4 thin veal cutlets, about 400 g total; 2 medium tender artichokes; 40 g prosciutto containing fat and lean, very finely chopped; 40 g butter: 20 g for the artichokes and 20 g for the pan; Salt and black pepper; A scant quarter of an onion, finely chopped; 1 tablespoon olive oil; 250 ml plain tomato purée; A little hot water as needed for the sauce.
Step 2
Remove the tough outer artichoke leaves, trim the stems and cut away the tough leaf tips. Cut each artichoke into four or five wedges and remove any fibrous choke. Mix the finely chopped prosciutto with 20 g softened butter and spread this mixture over the wedges.
Step 3
Pound the cutlets thin and flat between sheets of food-safe paper. Season with salt and pepper. Place two or three coated artichoke wedges in the middle of each cutlet, distributing the eight to ten wedges among the four cutlets. Roll up to enclose them and secure each parcel crosswise with food-safe kitchen string.
Step 4
Cook the finely chopped onion in a casserole with the remaining 20 g butter and the oil until well browned, about 5–8 minutes. Add the veal rolls, season lightly again and brown on all sides for about 8–10 minutes.
Step 5
Pour in the tomato purée and enough hot water to keep a small amount of sauce around the rolls. Cover and simmer gently for about 35–50 minutes, turning occasionally, until the artichokes are tender and the centre of each filled roll reaches at least 74°C. Remove every piece of string and serve with the sauce.
Step 6
Thin beef cutlets may replace the veal in the same amount. Prepare and fill them in the same way, allowing extra gentle simmering if needed for tenderness and retaining the 74°C centre check. Tomato paste may replace the purée: dissolve about 1½ tablespoons in 250 ml water and use it for the braise.
Cooked it? Rate it.
Cooked 0 times