how to make quick Veal involtini with currants & ricotta

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal involtini with currants & ricotta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal involtini with currants & ricotta is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal involtini with currants & ricotta is something that I’ve loved my entire life.

Table of Contents


  • 4 (125g each) veal leg steaks
  • Olive oil spray
  • 1 small red onion, finely chopped
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
  • 125g (1/2 cup) low-fat fresh ricotta
  • 2 tablespoons chopped fresh continental parsley
  • 1 1/2 tablespoons currants
  • 125ml (1/2 cup) Massel salt reduced chicken style liquid stock
  • 2 tablespoons port
  • 500ml (2 cups) water
  • 250ml (1 cup) skim milk
  • 140g (3/4 cup) instant polenta (cornmeal)
  • Rocket leaves, to serve


  • Step 1
    Place 1 veal steak between 2 pieces of non-stick baking paper. Use the flat side of a meat mallet or a rolling pin to gently pound until about 3mm thick. Repeat with the remaining veal steaks. Cut each steak in half crossways.
  • Step 2
    Heat a frying pan over medium heat. Spray with oil. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the breadcrumbs and cook, stirring, for 2 minutes or until golden.
  • Step 3
    Transfer onion mixture to a bowl. Stir in the ricotta, parsley and currants. Place the veal on a clean work surface. Spoon the ricotta mixture onto the centre of the veal. Starting from a short end, roll up firmly to enclose the filling. Use toothpicks to secure.
  • Step 4
    Heat a non-stick frying pan over high heat. Spray with oil. Cook the veal for 1-2 minutes each side or until golden and almost cooked through. Transfer to a plate. Reduce heat to medium. Add the stock and port and simmer for 2-3 minutes or until reduced slightly. Add the veal to the pan and simmer for 1 minute or until heated through.
  • Step 5
    Meanwhile, combine the water and milk in a saucepan over medium-high heat. Bring to boil. Reduce heat to low. Gradually add polenta in a thin, steady stream, whisking until combined. Cook, stirring, for 6-7 minutes or until mixture thickens and the polenta is soft.
  • Step 6
    Slice veal in half. Divide polenta among plates. Top with veal and port mixture. Serve with rocket.

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