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Recipe Detail Page
Veal Rolls Stuffed with Feta and Black & Green Olives
Spring 2012
Veal is a luxury meat and cutlets from the top round are your best buy. The trick incooking them, of course, is to not overpower their mild flavour or dry out their delicatetexture. Wrapping the veal around creamy feta studded with earthy olives, then bakinglow and slow is a smart route to follow. For a little gilding, add a spoonful or two of homemadeSalsa Brava—a Spanish paprika-scented tomato sauce used in popular tapas—but resistthe urge to pile it on because it’s the veal that should shine through.
4 large veal cutlets or scaloppini, about 12 oz (375 g)
Pinches of sea salt
¾ cup (175 mL) finely crumbled
goat’s milk feta or soft goat’s cheese
3 tbsp (45 mL) chopped pitted Kalamata olives
3 tbsp (45 mL) chopped pitted green olives
Small skewers or large toothpicks
1 tbsp (15 mL) vegetable oil
Salsa Brava Sauce (recipe as follows)
Torn fresh basil, mint or coriander leaves for garnish
1 Preheat oven to 325°F (160°C).
2 Lay a large piece of plastic wrap on a cutting board. Place 2 cutlets on the wrap, leaving a generous space between them. Cover with another piece of plastic wrap. With a meat mallet or bottom of a heavy skillet, pound to an even thickness, about ⅛ inch (3 mm) is ideal. Repeat with remaining cutlets. Sprinkle salt over both sides.
3 Slice cutlets in half crosswise. Working with 1 piece at a time, spoon a rounded tbsp (20 mL) of feta along the narrow end of the roll. Mix black and green chopped olives together. Scatter about 2 tsp (10 mL) over feta. Squeeze mixture into a shallow mound. Roll veal around the cheese, pushing any fi lling that spills out, back into the end of the rolls. Place seam-side down on an oiled baking sheet. Push a short skewer or toothpick through the sides of each roll.
4 Repeat with remaining pieces. Lightly brush oil over rolls. Bake in the centre of oven for20 to 25 minutes depending on the thickness of the rolls.
5 Move rolls to dinner plates. Remove skewers. Spoon a little warm Salsa Brava over each. Scatter with fresh basil. Wonderful with roasted fingerling potatoes and green beans.
Serves 4
SALSA BRAVA SAUCE
In a skillet, sauté 2 minced garlic cloves in 1 tbsp (15 mL) olive oil over medium-low for2 minutes. Add 2 cups (500 mL) chopped peeled fresh or canned tomatoes, ½ tsp (2 mL)each of smoked paprika, dried thyme and sugar. Boil gently over medium heat, uncoveredand stirring often, until thick, about 20 minutes. Add salt to taste. Can be made ahead andrefrigerated up to 2 days.
