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Radicchio and Veal Rolls

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Serves: 4
2 radicchio
olive oil spray for cooking
2 tablespoons balsamic vinegar
4 thin slices veal escalopes, each about 100g / 3 1/2 oz
40g / 1 1/2 oz freshly grated parmesan cheese

Trim the outer leaves from the radicchio and cut each head in half lengthways. Lightly spray oil in a large non-stick pan and fry the radicchio over a medium heat until lightly browned all over, 3-4 minutes. Season with salt and freshly ground black pepper and add 2 teaspoons of balsamic vinegar. Turn to coat. then remove from the pan.

Season the veal on both sides with salt and pepper and sprinkle parmesan cheese over one side. With the parmesan on the inside, wrap a slice of veal around the middle of each radicchio half. securing it in place with a toothpick.

Wipe the pan out with a paper towel. Lightly spray with oil and add the veal rolls. Brown quickly over medium-high heat. turning often. Add the remaining balsamic vinegar, cook for 5-6 seconds and remove from the heat. Turn the rolls to coat. Serve with the pan juices spooned over the top, accompanied by your favourite mash.

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