- 2 teaspoons cornflour
- 2 cubes MAGGI® Chicken Less Salt Stock Bouillon
- 1 large onion diced
- 0.4 tablespoon wholegrain mustard
- 1 medium Carrot
- 1 medium Red bell pepper
- 800 g veal fillets
- 3 cup Ricotta cheese
- 2 cloves Garlic
- 1 teaspoon ground black pepper
- 1 tablespoon fresh parsley
- 12 leaves baby spinach
- 2 tablespoons Olive oil
- For the sauce:
- 2 cups Water
- 2 teaspoons corn flour
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 large Onion
- 3 tablespoons whole grain mustard
Veal Rolls with Vegetables and Ricotta Cheese
INGREDIENTS
Veal Rolls with Vegetables and Ricotta Cheese with
Veal Rolls with Vegetables and Ricotta Cheese with 
- 2 teaspoons cornflour
- 2 cubes MAGGI® Chicken Less Salt Stock Bouillon
- 1 large onion diced
- 0.4 tablespoon wholegrain mustard
- 1 medium Carrot
- 1 medium Red bell pepper
- 800 g veal fillets
- 3 cup Ricotta cheese
- 2 cloves Garlic
- 1 teaspoon ground black pepper
- 1 tablespoon fresh parsley
- 12 leaves baby spinach
- 2 tablespoons Olive oil
- For the sauce:
- 2 cups Water
- 2 teaspoons corn flour
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 large Onion
- 3 tablespoons whole grain mustard
HOW TO PREPARE
Veal Rolls with Vegetables and Ricotta Cheese with
Veal Rolls with Vegetables and Ricotta Cheese with
1
Boil some water in a small casserole, add and cook carrot strips and bell pepper strips for 2 minutes, remove and drain.
2
Flatten each steak between 2 sheets of cling film using a rolling pin.
3
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.
4
Warm the olive oil in a nonstick pan and carefully fry the rolls over medium heat for 4 minutes or until well browned.
5
Mix water and corn flour together, then and add them to the pan. Add MAGGI Less Salt Chicken Stock cubes, onion and mustard. Bring to a boil, covered over low heat for 20 minutes or until the rolls are cooked.
6
Remove the toothpicks from the rolls and serve with cooked vegetables and cooked rice.
NUTRITIONAL INFORMATION
Veal Rolls with Vegetables and Ricotta Cheese with
Veal Rolls with Vegetables and Ricotta Cheese with
- Energy 328 (Kcal)
- Protein 40 (g)
- Carbohydrate 15 (g)
- Total Fat 13 (g)
REVIEWS
Veal Rolls with Vegetables and Ricotta Cheese with
