Veal roll with mustard,treviso salad and apples
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| 12 | 2 h + 1 night | Medium |
Ingredients:
- 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.
Method:
- 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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