Recipe

Braised veal rolls with pasta and olives

May 31, 2009 2:00pm
  • 1小时35分钟烹饪
  • Serves 8
    • Print
    Print

Ingredients

Braised veal rolls with pasta and olives
  • 4 red capsicum
  • 250 gram spinach leaves
  • 8 veal steaks
  • 1/4 cup (60ml) olive oil
  • 2 brown onions, chopped finely
  • 2 clove garlic, crushed
  • 410 gram canned tomato purée
  • 1/3 cup (80ml) dry red wine
  • 2 teaspoon light brown sugar
  • 1 cup (220g) risoni pasta
  • 3/4 cup (90g) seeded black olives
  • 1/4 cup fresh basil leaves

Method

Braised veal rolls with pasta and olives
  • 1
    Quarter capsicums; discard seeds and membranes. Roast under hot grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper, stand 5 minutes; peel away skin.
  • 2
    Place spinach leaves over veal steaks; top each with two capsicum pieces. Roll veal tightly; secure with toothpicks.
  • 3
    Heat 2 tablespoons of the oil in large saucepan. Cook veal, in batches, until browned; drain on absorbent paper. Heat remaining oil in pan; cook onion and garlic, stirring, until onion softens.
  • 4
    返回小牛肉和泥锅, wine and sugar; simmer, covered, for 15 minutes. Add pasta and olives; simmer, covered, about 7 minutes or until pasta is tender.
  • 5
    Slice veal; serve with sauce, sprinkle with basil.

The Latest from Food To Love