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1 medium carrot or 150 g, cut into thin strips
1 medium red bell pepper or 150 g, cut into thin strips
800 g veal fillets, cut into 12 thin round slices
¾ cup ricotta cheese or 200 g
2 cloves garlic, crushed
¼ teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
12 leaves baby spinach or 100 g
2 tablespoons olive oil
for the sauce:
2 cups water or 500 ml
2 teaspoons corn flour
2 cubes MAGGI® Chicken Less Salt Bouillon
1 large onion or 200 g, diced
¾ tablespoon whole grain mustard
Boil some water in a small casserole, add and cook carrot strips and bell pepper strips for 2 minutes, remove and drain.
Flatten each steak between 2 sheets of cling film using a rolling pin.
Combine the Ricotta cheese, crushed garlic, black pepper and parsley in a bowl and spread them evenly over the steak slices. Top with a leaf of spinach and equal strips of carrots and bell pepper. Roll up to enclose and secure with toothpicks.
Warm the olive oil in a nonstick pan and carefully fry the rolls over medium heat for 4 minutes or until well browned.
Mix water and corn flour together, then and add them to the pan. Add MAGGI® Chicken Less Salt Bouillon cubes, onion and mustard. Bring to boil, simmer covered over low heat for 20 minutes or until the rolls are cooked.
Remove the toothpicks from the rolls and serve with cooked vegetables and cooked rice.
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