Rolls of veal and stuffed peppers
Ingredients
Instructions
- 2 veal cutlets (approx. 200 g)
- 2 to 4 kale leaves
- 12 cherry tomatoes
- 2 peppers
- 2 sprigs of thyme
- 10 mint leaves
- 40 g Walnuts
- 2 tbsp. tablespoons olive oil
- Salt
- Pepper
- Preheat the oven to 160°C (th. 5-6). Wrap the veal cutlets in cling film and flatten them as much as possible using a tenderizer or the bottom of a pan.
- Bring a large saucepan filled with water to a boil. Blanch the cabbage leaves, then remove them from the water and dab them with a paper towel. Then spread them over the cutlets, so that the meat is completely covered. Roll them up and secure them with wooden skewers. Add a pinch of salt and pepper on both sides.
- Heat a skillet with 1 tablespoon of olive oil and sear the rolls on each side, until lightly browned. Book.
- Chop the nuts. Wash the cherry tomatoes, dry them and cut them in half. Wash the thyme and mint, and finely chop their leaves. Heat another pan containing 1 tablespoon of olive oil and briefly sauté the walnuts, cherry tomatoes, then add the herbs.
- Wash the peppers. Cut the top to make a hat and remove the seeds. Fill the lower part with the nut and tomato preparation, then replace the cut top on top.
- Place the veal rolls and stuffed peppers in a high temperature resistant soufflé dish and simmer in the hot oven for about 30 minutes. Serve hot.
Rolls of veal and stuffed peppers
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