Tomaxelle - Stuffed Veal Rolls Recipe

Name: Tomaxelle - Stuffed Veal Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 g dried porcini mushrooms (soaked drained & chopped -NB 60g is the reconstituted weight); 175 g ground veal; 1 garlic clove; 1/4 cup dry white wine; 3 tablespoons breadcrumbs; 3 tablespoons pine nuts; 3 tablespoons parmigiano-reggiano cheese, grated; 2 tablespoons fresh marjoram, chopped; 1 tablespoon Italian parsley, chopped; 2 large eggs, beaten; salt & pepper; 8 slices veal (schnitzel slices work best, not crumbed); 1 1/2 cups tomato sauce

Servings: persons

60 g dried porcini mushrooms (soaked drained & chopped -NB 60g is the reconstituted weight)
175 g ground veal
1 garlic clove
1/4 cup dry white wine
3 tablespoons breadcrumbs
3 tablespoons pine nuts
3 tablespoons parmigiano-reggiano cheese, grated
2 tablespoons fresh marjoram, chopped
1 tablespoon Italian parsley, chopped
2 large eggs, beaten
salt & pepper
8 slices veal (schnitzel slices work best, not crumbed)
1 1/2 cups tomato sauce

1
Saute the ground veal, mushrooms and garlic in a large casserole dish for a few minutes, just until the veal is light brown.
2
Drain the liquid (if any) and add the wine. Cook for another minute or so.
3
Transfer the mixture to a bowl and let it rest for a few minutes, then add the breadcrumbs, pine nuts, parmesan, marjoram, parsley, eggs, salt, and pepper. Combine the ingredients thoroughly with your hands or a wooden spoon.
4
Lay out the veal slices and put about a tablepoonful of filling in the middle of each cutlet. Then flatten the filling so that it covers almost the entire surface of the veal slice. Use more or less as required.
5
Roll the veal slice tucking in the sides as you go and secure it with string or toothpicks.
6
Add the tomato sauce (I used barilla) to the same casserole dish, heat it slightly, then add the veal rolls.
7
Cook gently until the veal is cooked through, about 10 to 15 minutes.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 60 g dried porcini mushrooms (soaked drained & chopped -NB 60g is the reconstituted weight), 175 g ground veal, 1 garlic clove, 1/4 cup dry white wine, and more.

Yes, Tomaxelle - Stuffed Veal Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomaxelle - Stuffed Veal Rolls

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