4
Roulade of veal breast with spinach and Fontina
> 60 minutes
veal breast, veal mince
*
pot-roasting
Preparation
Let the meat reach room temperature, then mix the mince with the remaining ingredients for the filling and season with the herbs and spices.
Cut the breast into a large slice, about 1 cm thick, and spread the filling on top but leave a border without filling just before the end. Roll in with the end piece overlapping so no stuffing comes out and use butcher’s twine to tie it into a tight roll. Brown in a roasting pan with a knob of butter, add the diced carrots, celery and onion and deglaze with 300 ml of stock. Stew for about 1½ - 2 hours just below the boiling point, until tender.
Let the roast rest for a while and in the meantime, strain the cooking juice and boil down to a nice gravy, thicken if necessary and season with a bit of salt and lemon juice.
Cut the roulade into thin slices, place the slices on a platter and pour a generous amount of gravy over the dish.
A festive dish for a festive occasion!
Ingredients:
- 1 kg veal breast
- 300 g veal mince
Filling:
- 100 g spinach washed, dried and finely chopped
- 20 g panko (or plain breadcrumbs)
- 1 egg
- ½ onion, chopped
- 2 cloves of garlic, finely chopped
- 100 g Fontina cheese, in cubes
- 50 g grated Parmesan
- fresh nutmeg
- 10 g thyme and rosemary, finely chopped
Other:
- 1 carrot peeled and sliced
- 1 stalks of celery washed and sliced
- 1 onion sliced
- 300 ml stock
- butter
- salt and pepper
More about Peter's Farm?
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?
