Asparagus-Stuffed Veal Rolls
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal slices | 8 |
| Asparagus | 24 spears |
| Raspadura (grated cheese) | 200g |
| Lemon zest | 1 |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions
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Prepare the Asparagus: Start by washing the asparagus thoroughly. Pat them dry with a kitchen towel and use a vegetable peeler to remove the tough, fibrous part of the stalks. Trim off the ends where necessary. In a pot of boiling salted water, cook the asparagus, leaving the tips out of the water to steam slightly. Cook them for about 5-7 minutes or until tender.
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Prepare the Veal: While the asparagus is cooking, place the veal slices between two sheets of parchment paper. Gently beat the veal with a meat mallet or rolling pin to flatten them out into thinner pieces. Once flattened, cut them into eight even rectangles.
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Assemble the Rolls: Grate the zest of one lemon, then sprinkle a bit of the zest onto each piece of veal. Place a small amount of raspadura (grated cheese) on top of each veal slice, ensuring an even layer.
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Stuff the Veal: Take 3 asparagus spears and place them at the center of each veal rectangle. Roll the veal slices tightly around the asparagus, securing them with toothpicks or kitchen twine.
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Cook the Rolls: Preheat the oven to 180°C (350°F). Lightly grease a baking dish with a drizzle of olive oil, then place the veal rolls inside. Drizzle a little more olive oil on top of the rolls to ensure they stay moist while cooking. Season with salt and pepper to taste.
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Bake: Place the baking dish in the oven and cook for about 15-20 minutes, or until the veal is golden and cooked through. You can check the internal temperature to ensure it reaches 160°F (71°C).
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Serve: Once the rolls are done, remove them from the oven and let them rest for a few minutes before serving. These veal rolls are best enjoyed with a side of roasted potatoes or a fresh green salad.
Enjoy this elegant dish that blends the tenderness of veal with the fresh, earthy taste of asparagus and the sharp tang of raspadura cheese! Perfect for any special occasion or a delightful family dinner.
