Veal Rolls with Canadian Mozzarella Cheese and Garden TomatoesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 7 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:181.1 kcal
Proteins:11.2 g
Fats:13.9 g
Carbohydrate:2.6 g
Fibers:0.6 g
Sugar:1.6 g
Cholesterol:43.4 mg
Sodium:120.6 mg
Calcium:85.8 mg
Energy:346 kcal
Proteins:21.4 g
Fats:26.6 g
Carbohydrate:4.9 g
Fibers:1.1 g
Sugar:3.1 g
Cholesterol:83 mg
Sodium:230.4 mg
Calcium:163.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
320
g
veal scallops (thin cutlets)
salt and pepper to taste
100
g
mozzarella
2
large tomatoes, diced
60
ml
olive oil
30
ml
balsamic vinegar
30
ml
chopped chives
15
ml
chopped basil
10
ml
chopped tarragon
1
ml
pepper to taste
METHOD
- Place veal cutlets between two sheets of plastic wrap and flatten using a rolling pin. Set aside.
- Remove tomato stems and cut tomatoes into quarters. Remove seeds and cut flesh into small cubes. Place in a strainer to drain the juice.
- Cut Canadian Mozzarella into slices and then into small cubes.
- Place tomato and cheese cubes in a bowl.
- In another bowl, mix all marinade ingredients. Use about half of the marinade (4 tbsp.) to season the tomato and cheese cubes. Set aside the rest.
- Place the four veal cutlets on a cutting board and season with salt and pepper.
- Spread the tomato/cheese mixture on the scallops and roll them up, making sure no stuffing comes out the sides.
- Lightly oil the grill.
- Place the four veal rolls on the barbecue and grill on four sides, about seven minutes in all. Slice into three sections.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Tasty, fresh, and easy to cook, cheese adds a touch of novelty to everyday meals. And in the torrid heat of the sunniest weeks of summer, who doesn't enjoy the simple pleasures of the best market produce served up in fresh, new ways?
That's exactly what Daniel Vézina, chef and owner of Quebec City Restaurant Laurie-Raphaël, has in store for us. "Adding cheese to meals does not have to be a uniquely winter reflex. Any season is the right season for dairy products. Try them!"
Suggested Presentation
Spread finely sliced tomatoes on each plate. Season with the remaining vinaigrette and place veal sections on the tomatoes. This dish goes well with grilled gressini or foccacia.
