🍽️ Veal Rolls with Bresaola, Casera and Zucchini
A tasty main course, easy to prepare but impressive. Perfect for special dinners or family lunches 🥩🧄🧀
Introduction
Are you looking for an easy main course that can impress? The veal rolls with Bresaola from Valtellina, Casera cheese and zucchini are the right answer!
A flavorful and light filling, wrapped in thin and tender slices of meat, for a complete and inviting dish that can be prepared in no time. Great served with a side of vegetables or a fresh salad. Ideal for when you want to bring tradition and creativity to the table in one dish. 😍
📝 Ingredients (for 4 people)
- 700 g of veal slices
- About 20 thin slices of Bresaola from Valtellina IGP
- 2 zucchini
- Casera DOP cheese to taste
- 1 bunch of fresh parsley
- Extra virgin olive oil to taste
- Salt to taste
- (Optional) white wine for deglazing
👩🍳 Step-by-step preparation
- Wash the zucchini, cut them in half, then into thin julienne strips.
- In a lightly oiled pan, sauté the zucchini for a few minutes until they are crunchy. Let them cool down.
- Flatten each veal slice between two sheets of parchment paper and gently pound them with a meat mallet to make them thinner and tender.
- Divide each slice in half across the width.
- On each slice spread:
- 1 slice of bresaola
- 1 tablespoon of zucchini julienne
- 1-2 thin slices of Casera
- a bit of chopped parsley
- a pinch of salt
- Roll up the meat and secure it with a toothpick. Proceed the same way with all the slices.
- In a large pan, heat 4 tablespoons of oil, then place the rolls and brown them on all sides.
- Add another pinch of salt, chopped parsley, and a drizzle of oil.
- If necessary, deglaze with a bit of white wine and cook until golden and the meat is fully cooked.
💡 Extra tips
- For a more aromatic touch, you can add fresh rosemary or thyme during cooking.
- Serve with a side of roasted potatoes or grilled vegetables for a complete meal.
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
