(Our recipes)

8 veal slices (450 g - 1 lb)
100 g (3 1/2 oz) Italian speck, sliced
2 hard-boiled eggs, quartered
2 tablespoons dried chives
1 tablespoon dried parsley
2 fresh young onions, finely sliced
2 tablespoons tomato paste
100 ml (4 fl oz - 1/2 C) rosé wine
3 tablespoons extra virgin olive oil
Salt

Time:
preparation: 20 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Pound the slices of veal with a meat mallet and seson to taste with salt. Divide the speck and eggs among the slices of meat, then roll up and tie with kitchen string. You can also use food loop TOP SILICONE by Tescoma.
Put the olive oil, wine, aromatic herbs, onions and tomato paste in a pan. Begin cooking for 5 minutes on medium heat and then add your roulades. Keep on cooking, half covered, turning frequently, for 20-25 minutes or until the cooking juice is well retired. Add hot water only if necessary.
Serve hot.

Note

- This recipe is very simple and you can prepare it in advance.
- You can substitute speck with boiled ham.
- The best side dish for this recipe is a seasonal green salad or a salad made with green salad, walnuts and grated fresh carrots.

What's the right wine?

Our suggestion is: Roero (red wine from Piedmont)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".

Other recipes