Mains

Veal Involtini

A quick and easy marriage of Mediterranean flavours and tender meat.

Serves: 8
Prep Time: 15 minutes.
Cooking Time: 25 minutes.

Ingredients

• 50g baby spinach leaves
• 16 veal loin medallions
• 135g jar tomato tapenade
• 250g mozzarella, cut into 1cm slices
• 16 slices prosciutto
• 2 tbs pure olive oil
• 140g jar garlic paste
• 410g can tomatoes

Cooking Instructions

• Lay veal medallions between sheets of baking paper and beat with a rolling pin until thin. Spread each piece with 2 tsp of tomato tapenade and top with spinach leaves. Place mozzarella slices on top of spinach. Roll up to enclose and then wrap each in a slice of prosciutto. Set aside.
• Preheat oven to 180°C.
• Heat olive oil in a large non-stick frying pan over medium heat.
• Add 1 tsp garlic paste and stir for 1 minute.
• Add rolls in batches and fry for 2 minutes, turning until golden all over. Transfer to an ovenproof dish and pour over any remaining oil from pan.
• Pour over tomatoes and bake for 20 minutes until cooked through. Serve with steamed carrots and beans.