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Stuffed veal roulades

Category Meat, poultry & game

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  • 25 minutes
  1. 6 veal steaks (approx. 100 g)
  2. salt, pepper
  3. 6 slices provolone (Italian cheese)
  4. 6 sage leaves
  5. 12 slices pancetta (Italian bacon)
  6. 2 twigs rosemary

1. Remove the veal from the fridge approx. 30 minutes before you intend to prepare it.

2. Flatten veal between plastic wrap and season with salt and pepper. Top each with a slice of cheese and a sage leaf and roll up.

3. Wrap each roulade in 2 slices of pancetta and secure with toothpicks.

4. Heat the pot on highest level up to the roasting window, switch to a low level and place the roulades into the pot, add rosemary and roast the roulades on all sides.

5. Season with salt and pepper, cover with the lid, switch off the heat and let the roulades rest for approx 5 minutes, depending on their thickness.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat

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