omg veal
Recipe #3: Veal with sundried tomatoes and goat cheese, roulade style (this is like a roulade, but not a true one)
Preheat oven to 350 degrees.
Drizzle baking pan with a little extra virgin olive oil. Lay out veal cutlets on pan. Place an even layer of finely chopped sundried tomatoes creating an even coating for the veal, sprinkled with just a little fresh chopped basil. Next sprinkle crumbled goat cheese on top of the sundried tomato layer and roll up the cutlet. Feel free to tie with a little piece of string to keep it together. Sprinkle the outer layer with a little salt, pepper, and garlic powder. Place in the oven for about 10-15 minutes (until cheese is melty and veal is cooked, but still tender).
Remove from oven and drizzle with fresh pesto sauce.
Recipe for pesto sauce (giving only the components and the process...I always do it to taste each time I've made it, so I can't really give specific measurements):
Roast at least 1 whole clove of garlic. In blender/food processor pulse mixture of roasted garlic, fresh basil, fresh parsley, olive oil, fresh grated parm, and pine nuts, and a little salt and pepper until it reaches sauce-like consistency. Now it's ready to drizzle over the veal!
To change into pasta sauce form, heat a little whipping cream or whole milk over the stove until very warm. Stir in pesto sauce. Toss with pasta. (omg side dish?)
Preheat oven to 350 degrees.
Drizzle baking pan with a little extra virgin olive oil. Lay out veal cutlets on pan. Place an even layer of finely chopped sundried tomatoes creating an even coating for the veal, sprinkled with just a little fresh chopped basil. Next sprinkle crumbled goat cheese on top of the sundried tomato layer and roll up the cutlet. Feel free to tie with a little piece of string to keep it together. Sprinkle the outer layer with a little salt, pepper, and garlic powder. Place in the oven for about 10-15 minutes (until cheese is melty and veal is cooked, but still tender).
Remove from oven and drizzle with fresh pesto sauce.
Recipe for pesto sauce (giving only the components and the process...I always do it to taste each time I've made it, so I can't really give specific measurements):
Roast at least 1 whole clove of garlic. In blender/food processor pulse mixture of roasted garlic, fresh basil, fresh parsley, olive oil, fresh grated parm, and pine nuts, and a little salt and pepper until it reaches sauce-like consistency. Now it's ready to drizzle over the veal!
To change into pasta sauce form, heat a little whipping cream or whole milk over the stove until very warm. Stir in pesto sauce. Toss with pasta. (omg side dish?)