Veal parcels

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Preparation

600 g veal rib roast, cut into 5 cm x 5 cm pieces, 3 cm thick
Salt
Pepper
Italian herb mixture
Ground coriander
Several rosemary sprigs
Several thyme sprigs
16 slices of bacon or bacon with herbs
1 tbsp olive oil
Paprika powder
3 shallots, cut into rings
1 clove of garlic, finely diced
250 g small, firm tomatoes, stalks removed, quartered
100 g pitted black olives
6 tbsp white wine
Season the meat with the salt, pepper, Italian herb mixture and coriander. Lay several rosemary leaves and a thyme sprig on each piece of meat, then wrap it in bacon.
Put the meat parcels in the greased porcelain dish, drizzle with olive oil and sprinkle with paprika. Spread the shallots, garlic, tomatoes and olives around the meat and drizzle with wine.
Put the porcelain dish on to the wire shelf at level 2 of the cold cooking space. Start the recipe. Hot air humid 220 °C, 15 minutes, followed by grill-forced convection 220 °C, 15 minutes.
  • Porcelain dish, ½ GN
  • Wire shelf
Quantity Ingredient
Paprika powder
Italian herb mixture
6 tbsp white wine
Pepper
16 slices of bacon or bacon with herbs
600 g veal rib roast
1 tbsp olive oil
100 g pitted black olives
Salt
Ground coriander
Several rosemary sprigs
Several thyme sprigs
3 shallots
1 clove of garlic
250 g small, firm tomatoes

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