Easy Italian food



Brought to you by La cucina di Lele


Veal roll with mustard,treviso salad and apples

serve time easy
12 2 h + 1 night Medium


  • 1,5 Kg. Veal Top round (noce). Opened and cut in a big slice
  • 450 gr. Cabbage.
  • 250 gr. Treviso salad.
  • 250 gr. Apple.
  • 150 gr. Onion.
  • Mustard.
  • White wine (dry).
  • Chopped parsley.
  • Extra vergin olive oil.
  • Salt and pepper.


  • Cut into a "julienne" the cabbage, salt it, put it in a colander with a weight on top and let it drain for 12 hours.(In the fridge)
  • Cut the onion and cook it in a spoon of oil, 4/5 spoons of water and a pinch of salt.
  • When everything starts drying up, add one spoon of mustard, mix well and keep apart.
  • Open the meat on the working table, spread some salt and pepper, cover with the onion and some chopped parsley, roll it well, tie with the kitchen string.
  • Place the meat in a baking pan, season with 4/5 spoons of oil, salt, pepper and bake (180°) for 45 minutes. Sprinkle with the white wine and cook for another 40-45 minutes.
  • When done, place the cooked meat an a grill, cover it with aluminum foil and let it rest for 20 minutes.
  • Cut into a "julienne" the treviso salad, cook it in a couple of spoons of oil.
  • After 1-2 minutes add the apple peeled and cut into sticks, after 2 minutes add the cabbage (which must be very well wrung). Cook for 3-4 minutes then add the sauce which has formed in the baking pan of the meat. Cook for 5-6- minutes.
  • Serve the meat sliced with the vegetables.



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