Veal rolls with pepper
3 servings
60 minutes
Veal rolls with peppers are a refined dish of European cuisine that combines the tenderness of veal, the spiciness of the marinade, and the brightness of sweet bell peppers. The origins of such meat rolls can be found in traditional recipes from various countries where meat is filled with aromatic fillings and baked to juiciness. Marinating with honey, mustard, and black pepper gives the meat softness and a noble taste, while the combination of rice and sweet pepper creates a harmonious texture. Baking under foil preserves the juiciness of the rolls, while final baking without foil adds an appetizing golden crust. This dish is suitable for both festive dinners and cozy family gatherings, leaving an unforgettable gastronomic impression.
1
Cut the veal into thin slices 0.5 cm thick, 10x10 cm.
- Veal: 500 g
2
Mix black ground pepper, salt, honey, and mustard
- Honey: 2 tablespoons
- Wholegrain mustard: 2 tablespoons
- Salt: pinch
- Ground black pepper: 0.5 teaspoon
3
Marinate the veal slices for 1 hour in the mixture
4
Cut the bell pepper into strips of 1x0.3 cm and salt it.
- Bell pepper: 2 g
- Salt: pinch
5
Boil the rice, rinse it, and mix with bell pepper.
- Long-grain rice: 100 g
- Bell pepper: 2 g
6
Place rice with pepper on each veal slice and roll it up.
- Veal: 500 g
- Long-grain rice: 100 g
- Bell pepper: 2 g
7
Place the rolls in a dish and bake in the oven covered with foil for 30 minutes, remove the foil, turn them over, and bake for another 15 minutes.
