how to prepare any night of the weekVeal & zucchini involtini with polenta

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal & zucchini involtini with polenta. 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 & zucchini involtini with polenta 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 & zucchini involtini with polenta is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 500g (about 3 large) veal steaks
  • 8 slices prosciutto
  • 2 zucchini, peeled lengthways into ribbons
  • 16 cherry bocconcini
  • 2 teaspoons olive oil
  • 1L (4 cups) Massel chicken style liquid stock
  • 170g (1 cup) instant polenta (cornmeal)
  • Fresh basil leaves, to serve

Method

  • Step 1
    To make the red wine sauce, heat the oil in a small saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the wine and cook for 1 minute or until the liquid reduces slightly. Add the tomato and simmer for 5 minutes. Transfer to the jug of a blender and blend until smooth.
  • Step 2
    Place 1 veal steak between 2 pieces of plastic wrap. Use a rolling pin to gently pound until 5mm thick. Repeat with remaining veal steaks. Cut the veal into 15 x 8cm pieces (you will need 8 veal pieces).
  • Step 3
    Place 1 slice prosciutto on a clean work surface. Top with 1 piece of veal and season with salt and pepper. Arrange one-eighth of the zucchini on top of the veal. Place 2 bocconcini along the short side closest to you, about 4cm from the end. Fold the end over the bocconcini and roll up firmly to enclose the filling. Repeat with the remaining prosciutto, veal pieces, zucchini and bocconcini.
  • Step 4
    Preheat oven to 180�C. Line a baking tray with non-stick baking paper. Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the veal rolls, seam-side down, and cook, turning occasionally, for 2-3 minutes or until browned. Transfer to the lined tray. Repeat with remaining oil and veal rolls. Bake in oven for 12 minutes or until the veal is cooked through and the bocconcini melts.
  • Step 5
    Meanwhile, bring the stock to a simmer in a large saucepan over medium heat. Reduce heat to low. Gradually add the polenta in a thin steady stream, stirring constantly with a wooden spoon until incorporated. Cook, stirring, for 3-4 minutes or until the mixture thickens and the polenta is soft. Season with salt and pepper.
  • Step 6
    Divide polenta among serving plates. Top with the veal rolls, red wine sauce and basil leaves to serve.

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