On the bbq: Cannelloni of veal tenderloin, old Dutch cheese and basil

4
0 - 30 minutes
veal tenderloin
*
barbecuing
bbq tapas

Preparation

Cut the veal tenderloin in lengthwise, in small slices Sprinkle with finely chopped basil and sliced ​​garlic, pour olive oil over it. Season to taste. Leave the meat to marinate for two hours. Dab the meat dry and place some slices on each other so it overlaps.

Cut the cheese into pieces of 2 by 2 by 10 cm (3.93 inch) and put them together with some basil leaves across the meat cuts. Roll up the meat and close the ends with aluminum foil. Grill the meat on a moderate heat for a short amount of time. Cut the cannelloni into 4 cm pieces.

Tip: Delicious with rocket, sun-dried tomato, and risoni (Greek pasta).

Ingredients

  • 100 grams veal tenderloin
  • fresh basil
  • 2 garlic cloves
  • 1 decilitre olive oil
  • pepper and salt
  • 100 grams old Dutch cheese

More about Peter's Farm?

Tip: look at our frequently asked questions, maybe we can help you to put you on the way?

Recommended

Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

View above our corporate film

View above the Better Life movie (in Dutch)

Experience for yourself how much space and peace there is on a Peter's Farm.

  • The website of Peter's Farm uses cookies
  • Hide this message