Cooking time: 120 minutes
Preparation time: 30 minutes
This rolled veal with walnuts offers a unique, strong and delicious flavour. It’s an incredibly simple recipe that’s sure to go down well with your guests. The flavour of the meat is enhanced by the sweetness of the walnuts and the delicious cheese. Perfect for those important occasions or a romantic celebration such as Valentine’s Day.
A walnut sized knob of butter · 1 x 800 g piece of veal top round · 120 g fontina cheese (substitute with emmental if necessary) · ½ litre of milk · 40 g walnuts · 3 tbsp extra virgin olive oil · A sprinkling of pepper · 1 bunch of parsley · 120 g sliced cooked ham · Salt to taste
To prepare your rolled veal with walnuts, take your veal top round and cut into a single long slice, at least 1 cm thick (or ask your butcher to do this for you). After removing any fatty edges, tenderise your veal well; wash the parsley thoroughly, remove any stems and chop finely. Chop or break up the walnuts. Top the veal with the cooked ham, the sliced cheese, the chopped parsley and the walnuts, in that exact order.
Roll everything together and tie your roast securely using twine so that the filling does not escape during cooking, and place a sprig of rosemary and two or three sage leaves under the twine.
Now place the meat in a casserole pot, in which you have previously melted the butter and oil, and allow to brown on all sides. Season the veal roll with salt and pepper, pour over the milk and leave to cook over a low heat for at least 1.5 hours, remembering to turn the meat every now and then. At the end of the cooking time, the milk should have reduced and the cooking liquid should be creamy. Check that the roast is perfectly cooked, then remove from pan, cover and allow to rest in a warm place. Blitz the cooking liquid in a blender then, if necessary, allow to thicken before seasoning with salt and pepper to taste. Remove the twine and serve the meat in slices, covered in the cooking sauce.
To make your roast even more enjoyable, you can serve it on a bed of frisée lettuce, garnished with a sprinkling of walnuts.
If you prefer, you can replace the walnuts with flaked almonds: the results will be just as exquisite, but with a sweeter edge.
Taken from Giallo Zafferano