Involtini di vitello

Fri, 28 July 2017

Ingredients:

4 thin veal slices, approx. 80 g each, and cut in pieces (aprox 4cm x 4cm)

100 g cream cheese (e.g. Philadelphia)

50 gr Grated parmigiano-reggiano

40 gr Pistachio grain

150gr bread crumbs

2 tbsp (15 mL) olive oil

parsley to taste

salt and pepper to taste

 

Method:

Preheat the oven to 200 degrees C.

 

Put in a bowl bread crumbs, greated Parmigiano, a bit of Pistachio grain, salt and pepper;

mix all these ingredients and cover one side of the veal escalopes with the crumb mixed by pressing the meat against the mix.

Place a teaspoon of the cream cheese mixed with the Pistachio grain in the centre.

Put some oil in your hands and roll up tightly.

Use a long skewer stick for 4 rolls.

Bake for 10 minutes.

 

Insalata verde

Ingredients:

500 gr rocked salad

1/2 medium sized cucumber

1 green apple

200 g cashews

olive oil

vinegar

salt

 

Method:

Preheat the oven to 200 degrees C and roast the cashews.

 

In a large bowl mix rocket, cucumber, roasted cashews and the diced apple.

Season with olive oil, salt and vinegar to taste and shake to mix.