ROASTED VEAL STUFFED WITH ARTICHOKES
Ingredients to choose
For a single serve
  • VEAL ROULADE
    100 g
  • ARTICHOKE HEART IN OIL-RUSTICI
    40 g
  • STALE BREAD
    20 g
  • EXTRAVIRGIN OLIVE OIL RISTORIS
    12 g
  • WHITE ONION SLICES RISTORIS
    10 g
  • EGGS
    10 g
  • GRATED GRANA PADANO CHEESE
    6 g
  • PARSLEY
    4 g
  • CLOVE OF GARLIC
    3 g
  • ROSEMARY BRANCH
  • SALT AND PEPPER
    Seasoning as required
  • WATER FOR SOAKING THE BREAD
How to prepare it
PREPARATION TIME:15 minutes
1. Drain the oil from the artichoke hearts, chop finely and sauté on a high heat in a saucepan with the olive oil, the onion and the garlic cloves.
2. Mix the grated cheese, the eggs, the parsley with the bread soaked in water and lightly squeezed.
3. Add the cooled artichokes and season to taste with salt and pepper.
4. Leave the filling to rest.
5. Use a sharp pointed knife to open the meat from the widest side, cutting into the thickness of the flesh, to obtain a sort of pocket.
6. Stuff the meat with the filling, roll up and tie with kitchen string.

Tips for the final user: cook in the oven at 180°C in a greased oven dish. After 15 minutes, pour the wine over it and cook for a further 25 minutes.
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Artichoke hearts in oil
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Extra virgin olive oil
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White onion slices
These delicious white onions are carefully selected, peeled and sliced and then preserved in their own juice. A really versatile product which is ideal as a filling for savoury pies and focaccia bread. Once cooked these onions become amber in colour making them perfect on pizzas.

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