Veal Rollatini with Roasted Peppers, Basil and Cheese in Tomato Olive Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This Veal Rollatini stuffed with Roasted Peppers, Menorca Cheese and Basil, simmered in a luscious Tomato, Olive Sauce and topped with even more Menorca cheese, is as decadent as it sounds.
- 8 Veal cutlets thin slices
- 1/2 cup Cured Mahon Menorca Cheese up to 1 cup depending on how much you can place on each cutlet
- 1/2 cup Semi-Cured Mahon Menorca Cheese up to 1 cup if you want more cheese on top of the meat
- 1/2 cup Roasted Red Peppers cut in slices
- 12 Basil leaves 1 for each cutlet and remaining to sprinkle on finished dish
- 1/3 cup Wondra flour to cover the veal cutlets
- 2 tbsp Cooking Oil to brown the cutlets
- 1 Sweet Onion small to medium size, finely chopped
- 2 cloves Garlic chopped
- 2 cans Crushed Tomatoes 14 oz each or one large 28 oz. can
- 1/2 teaspoon Dry Oregano
- 1/2 teaspoon Sugar
- 1/2 teaspoon Salt up to 1 teaspoon to taste
- 1/4 teaspoon Pepper
Tomato Olive Topping
- 2 cloves Garlic chopped
- 1 cup Cherry Tomatoes cut in half
- 1/3 cup Kalamata Olives cut in half
- 1 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
Shred both of your Menorca Cheeses. Pound your veal cutlets on both sides and season them with salt and pepper.
Assemble your rollatini by placing a basil leaf on the top of the cutlet, then adding a slice or two of roasted pepper and topping it with about a tablespoon of shredded, cured Menorca cheese.
Start rolling your rollatini and either skewering them with a toothpick to keep them together or use kitchen twine to wrap them around.
Dust your veal cutlets with Wondra flour on each side and heat up the cooking oil. Brown the cutlets in an ovenproof skillet (like a cast iron pan) on each side for about 5 minutes in total. Then take them out and set aside. Let them cool slightly and then remove the twine (at this point they will hold really well without the twine and you want to avoid doing it once they are submerged in the sauce).
To the same skillet, add onions and cook for a few minutes until translucent. Then add 2 chopped garlic cloves and oregano and cook for one more minute. Add crushed tomatoes, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper; cover and let cook for 10 minutes.
In the meantime, heat up extra virgin olive oil in a separate skillet. Add cut up cherry tomatoes and cook for a minute or two, until they slightly burst. Then add 2 cloves of chopped garlic and cut up olives and cook for another minute. Set aside.
After the tomato sauce has cooked for about 10 minutes, add the veal back into the pan and cover and cook for another 10 minutes until the veal is cooked through. You can rotate them a few times during this process (Note: some of the cheese from the rollatini may come out but it will stay in the sauce so no worries).
Once your veal is cooked through, check for seasoning and adjust to your taste, add burst cherry tomatoes with olives and sprinkle shredded cured Menorca cheese on top of each rollatini. Heat up your broiler and place the pan under the broiler for a couple of minutes, until the cheese is bubbly.
Remove from the oven, sprinkle with more basil and serve with either your favorite pasta or fresh bread. Enjoy!
Calories: 667kcal | Carbohydrates: 25g | Protein: 83g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 294mg | Sodium: 1377mg | Potassium: 2082mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1105IU | Vitamin C: 40.7mg | Calcium: 330mg | Iron: 6.2mg