step by step guide to prepare favorite Veal & prosciutto roll with tomato sugo

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal & prosciutto roll with tomato sugo. 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 & prosciutto roll with tomato sugo 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 & prosciutto roll with tomato sugo is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1.2kg boned veal shoulder, excess fat trimmed
  • 6 thin slices (about 65g) prosciutto, excess fat trimmed
  • 1 large (about 120g) carrot, peeled, quartered lengthways, boiled
  • 1/3 cup loosely packed coarsely chopped mixed fresh herbs (such as parsley, oregano, thyme and chives)
  • 2 large garlic cloves, thinly sliced
  • 3 teaspoons plain flour
  • Salt & freshly ground black pepper
  • 2 teaspoons olive oil

Method

  • Step 1
    To make the tomato sugo, combine the water, onion, celery, carrot and garlic in a large saucepan and bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes. Add the tomato, wine, tomato paste, oregano and bay leaf, and bring to a simmer. Simmer, covered, for 20 minutes or until the sauce thickens slightly. Taste and season with salt and pepper.
  • Step 2
    Meanwhile, lie the veal flat on a clean work surface. Arrange the prosciutto in a single layer over the veal. Place the carrot along the narrow edge of the veal. Sprinkle with mixed herbs and garlic. Roll up firmly and secure with unwaxed white kitchen string at 2cm intervals. Place the flour in a small bowl and season with salt and pepper. Rub over the veal to evenly coat.
  • Step 3
    Preheat oven to 180�C. Heat the oil in a large flameproof casserole dish with a lid or a small roasting pan over high heat. Add the veal and cook for 4-5 minutes, turning, until brown all over.
  • Step 4
    Carefully add the sugo to the veal (it will bubble and steam) and stir, spooning sugo over the veal. Cover with a lid or cover tightly with foil. Cook in preheated oven for 45 minutes or until the juices are pale pink when veal is pierced with a skewer. Remove from oven. Transfer veal to a plate and cover loosely with foil. Set aside for 10 minutes to rest. Add parsley to sugo and cover to keep warm.
  • Step 5
    Remove string from the veal and cut into 12 even slices. Place slices of veal on warm serving plates and serve immediately with sugo.

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