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Italian Veal Roulades with a Prosciutto di San Daniele Coat filling in a Tomato-Olive Sugo

Name: Italian Veal Roulades with a Prosciutto di San Daniele Coat filling in a Tomato-Olive Sugo
Prep time: 80 min
Cook time: 80 min
Total time: 80 min
Yield: 4 people
Cuisine: Italian
Ingredients: 8 veal roulades out of the hip (100 g each); 1 twig of rosemary; 50 g grated Grana Padano; 100 g dried tomatoes in oil; 50 g Prosciutto di San Daniele; 200 g stone-less black olives; 1 onion; 3 cloves of garlic; 500 g tinned tomatoes; 100 ml Marsala

Easy

4 people

80 min

Chef Andreas Berndt

Ingredients

8 veal roulades out of the hip (100 g each)

1 twig of rosemary

50 g grated Grana Padano

100 g dried tomatoes in oil

50 g Prosciutto di San Daniele

200 g stone-less black olives

1 onion

3 cloves of garlic

500 g tinned tomatoes

100 ml Marsala

Preparation

STEP 1

Slice prosciutto, tomatoes and 4 tablespoons of olives, pluck the rosemary and finely chop.
Mix all together. Place roulades on your work surface and season with salt and pepper. Spread with filling, roll and fix on wooden skewer. Peel onion and garlic and chop finely. Cut remaining olives roughly.

STEP 2

Heat olive oil in a big pan and brown the roulades. Then remove from the pan.

STEP 3

Place the onion and garlic in the pan. Add Marsala, then tomatoes and the remaining olives.
Finally add the roulades and cook for about 40 minutes until tender.

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Italian Veal Roulades with a Prosciutto di San Daniele Coat filling in a Tomato-Olive Sugo

Ingredients

8 veal roulades out of the hip (100 g each)

1 twig of rosemary

50 g grated Grana Padano

100 g dried tomatoes in oil

50 g Prosciutto di San Daniele

200 g stone-less black olives

1 onion

3 cloves of garlic

500 g tinned tomatoes

100 ml Marsala

Preparation

Slice prosciutto, tomatoes and 4 tablespoons of olives, pluck the rosemary and finely chop.
Mix all together. Place roulades on your work surface and season with salt and pepper. Spread with filling, roll and fix on wooden skewer. Peel onion and garlic and chop finely. Cut remaining olives roughly.

Heat olive oil in a big pan and brown the roulades. Then remove from the pan.

Place the onion and garlic in the pan. Add Marsala, then tomatoes and the remaining olives.
Finally add the roulades and cook for about 40 minutes until tender.

Related recipes

Veal parcels with prosciutto crudo, Grana Padano shavings and potato chips

Veal Hamburger Parmigiana

Veal schnitzel with Grana Padano sauce

Filet of veal with cauliflower cream and frozen Grana Padano potato gnocchi

An iconic product

History and heritage

The PDO

Italian classics

Main meals

Breakfast and brunch

Lunch on the go

Sides and snacks

Aperitivi and shares

Pairings

Supply chain and animal welfare

Environmental sustainability

Nutritional education

The foundation

Role: protection and promotion

Key players: the consortium members

Governance and by-laws

Results: production and consumption

Fun facts

Events

News and pressroom

Historical archive

Partnerships

Special projects

Search

Italian Veal Roulades with a Prosciutto di San Daniele Coat filling in a Tomato-Olive Sugo

Ingredients

8 veal roulades out of the hip (100 g each) 1 twig of rosemary 50 g grated Grana Padano 100 g dried tomatoes in oil 50 g Prosciutto di San Daniele 200 g stone-less black olives 1 onion 3 cloves of garlic 500 g tinned tomatoes 100 ml Marsala

Preparation

Slice prosciutto, tomatoes and 4 tablespoons of olives, pluck the rosemary and finely chop. Mix all together. Place roulades on your work surface and season with salt and pepper. Spread with filling, roll and fix on wooden skewer. Peel onion and garlic and chop finely. Cut remaining olives roughly.

Heat olive oil in a big pan and brown the roulades. Then remove from the pan.

Place the onion and garlic in the pan. Add Marsala, then tomatoes and the remaining olives. Finally add the roulades and cook for about 40 minutes until tender.

Related recipes

Veal parcels with prosciutto crudo, Grana Padano shavings and potato chips

Veal Hamburger Parmigiana

Veal schnitzel with Grana Padano sauce

Filet of veal with cauliflower cream and frozen Grana Padano potato gnocchi

8 veal roulades out of the hip (100 g each)

1 twig of rosemary

50 g grated Grana Padano

100 g dried tomatoes in oil

50 g Prosciutto di San Daniele

200 g stone-less black olives

1 onion

3 cloves of garlic

500 g tinned tomatoes

100 ml Marsala

Slice prosciutto, tomatoes and 4 tablespoons of olives, pluck the rosemary and finely chop.
Mix all together. Place roulades on your work surface and season with salt and pepper. Spread with filling, roll and fix on wooden skewer. Peel onion and garlic and chop finely. Cut remaining olives roughly.

Place the onion and garlic in the pan. Add Marsala, then tomatoes and the remaining olives.
Finally add the roulades and cook for about 40 minutes until tender.