Veal rolls with mozzarella Unagrande
4 servings
50 minutes
Veal rolls with mozzarella Unagrande are an exquisite dish of European cuisine that embodies a harmony of flavors and refined presentation. Tender veal meat, carefully pounded, wraps around soft pieces of mozzarella and sweet pepper, creating a delightful combination of juiciness and creamy texture. A light aroma of thyme, butter, and balsamic vinegar enhances the flavor with spicy notes, making the dish particularly appetizing. The origins of this cooking method trace back to Mediterranean culinary traditions where meat is paired with cheese to achieve a perfect balance of taste. These rolls are magnificent as a hot appetizer or main course at a festive dinner, accompanied by a light garnish of fresh vegetables or mashed potatoes.
1
Cut the sweet peppers into thin strips and the mozzarella into thin rounds across.
- Mozzarella cheese: 250 g
- Sweet pepper (capsicum): 4 pieces
2
Cut the veal across the grain into thin slices no thicker than 1 cm. Wrap each piece of meat in plastic wrap and gently pound it. Season with salt and pepper on both sides. Place a slice of mozzarella in the center, add some pepper, roll it up, and tie it with string or secure it with a toothpick. Make rolls from the remaining ingredients in the same way.
- Veal: 600 g
- Mozzarella cheese: 250 g
- Sweet pepper (capsicum): 4 pieces
3
Fry the resulting rolls on both sides in a well-heated pan with olive oil until golden brown.
- Olive oil: 5 tablespoon
4
Pour 150 ml of water and balsamic vinegar into a deep heatproof dish, add butter and thyme sprigs. Place the browned rolls in the dish and put it in a preheated oven at 190 degrees for 20 minutes.
- Balsamic vinegar: 4 tablespoons
- Butter: 1 tablespoon
- Thyme: 5 stem
