This recipe is not so budgety, prices for veal in US are somewhat high, but I like veal meat: it is lean and tender.
To reduce cost a bit, another part of veal can be substituted for scallopini here, pieces should be sliced thin, beef will do too but may need to be cooked longer to be tender.
Use any kind of white wine you like, it can be also served later with the course.
Ingredients:
5 veal scallopini pieces (between 1lb-1.5lb)
7oz of feta cheese
2 garlic cloves
2-3 tablespoons of pitted and sliced black olives
Bunch of fresh green parsley
3 roma tomatoes
1 cup of white wine
Ground black pepper to taste
Salt to taste
Olive oil
How to prepare, step-by-step:
Prepare ingredients:
Mash feta cheese in a bowl with a fork:
Add chopped green parsley, to taste:
Peel and press garlic in:
Chop olives and add them to the same bowl, add a bit of olives juice from the can too:
Mix:
Using piece of food plastic wrap and meat tenderizer, beat each piece of scallopini from both sides, slice them in smaller pieces if needed (I sliced each in half):
Now let’s roll. Lay a layer of feta and olives mix on top of a veal piece, flatten it out, leave some space from the sides, roll it up so the tip is on the bottom and secure roll with wooden toothpicks:
Repeat for all pieces of veal and remaining feta-olives mix:
Warm up a deep pan with a bit of olive oil, put roll in and fry until sealed and colored from one side:
Then carefully remove toothpicks, turn rolls to another side and fry more, turn rolls more so they are colored from all sides:
Blanch tomatoes, keep seeds in, slice tomatoes and add them to the pan:
Pour wine in:
Season with salt and ground black pepper to taste, adjust heat to light simmer and cook for 20-25 mins:
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Hi, I'm going to cook this recipe very soon, your blog is really very "tasty". Ciao
Thank you!