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

0 - 30 minutes
veal tenderloin
bbq tapas


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).


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

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