Roulades with almonds
Second course
ready in: 30 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
4 slices of veal rump
30gr peeled almonds
4 slices of prosciutto
100gr destoned green olives
chopped parsley
beef stock
extra virgin olive oil
salt and pepper to taste
PREPARATION
- Reserve one tablespoon of olives, chop the rest with the almonds. Put in a bowl, add the parsley, salt and pepper.
- Spread a little mince on every slice of meat and cover with the prosciutto. Roll up the slices of meat and close them with a toothpick. If any prosciutto is left over, cut it and add it to the remaining mince.
- Heat the oil in a non-stick pan and brown the roulades on both sides. Add the mince and cook the meat for a few minutes.
- Add the stock, let evaporate and continue cooking for a few minutes, until the sauce has thickened. Turn off the heat, add salt and pepper to taste and serve.
Recipe of Ilaria Bitetto
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