Second

Stuffed veal roll and hasselback potatoes

Name: Stuffed veal roll and hasselback potatoes
Yield: 4
Ingredients: 600 gr. veal; 4 Eggs; 80 gr. Edam cheese; 30 gr. Grated Parmesan Cheese; 20 gr. Breadcrumbs; 50 gr. Fresh spinach; 12 New potatoes; 40 gr. Butter; 60 ml. White wine; 150 ml. Vegetable broth; to taste Salt; to taste Pepper; to taste Aromatic herbs

Ingredients

veal 600 gr.
Eggs 4
Edam cheese 80 gr.
Grated Parmesan Cheese 30 gr.
Breadcrumbs 20 gr.
Fresh spinach 50 gr.
New potatoes 12
Butter 40 gr.
White wine 60 ml.
Vegetable broth 150 ml.
Salt to taste
Pepper to taste
Aromatic herbs to taste

Cooking time:

40 min.

Number of person:

Difficulty:

Medium

Course:

Diet:

Time:

Cooking method:

Type of product:

Perfect for:

Chef:

Omelette

Step 1

Cook spinach on perforated baking tray at 100° steam for 4 minutes, let cool and squeeze well.

Step 2

Crack eggs into a bowl and add spinach, Parmesan cheese, bread, salt, pepper and whisk well. Pour the mixture into a Teflon-coated cake pan and bake in traditional fan assisted mode at 180° for 8 minutes.

Once ready, turn the pan upside down onto a plate and let it cool.

Hasselback potatoes

Step 3

Wash the potatoes well, leaving the skin on , make small incisions crosswise and lay them in an oven dish, cover with vegetable broth and butter flakes, salt and pepper.Bake in a static ventilated oven at 180° for 25 minutes.

Stuffed veal roll

Step 4

Salt and pepper the meat, lay the cheese slices on top and then the omelette.

Step 5

Roll and tighten well, tie the meat with kitchen twine and place the roast in a glass baking dish, salt and pepper again, sprinkle with herbs and butter flakes.

Step 6

Bake in multitech mode by setting the temperature to 180°, steam 20% and microwave 100w for 40 minutes. Then take out the dish and drizzle with white wine, continue cooking for another 40 minutes.