Veal stuffed with sheep's cheese
By Petit bask
- 3.5 oz (1 cup) of pure sheep's cheese
- 8 veal cutlets (about 3 ounces)
- 8 oz mashed eggplant and peppers
- 8 slices of Bayonne ham (can substitute with prosciutto)
- scant 1 cup veal stock
- scant 1 cup red port
- Salt and pepper
- Olive oil
- 8 skewers
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget
Grate the cheese and reserve.
Spread the 8 veal cutlets and top with the mashed eggplant and peppers.
Smeared on each cutlet, a slice of Bayonne ham and top with grated cheese.
Salt and Pepper (using a pepper mill)
Roll the cutlets and close with skewers (previously soaked).
Place the rolls in a pan and reserve.
Flambé the cooking juices with port and add the veal stock.
Reduce and pour over cutlets.
Bake 15-20 minutes at 350 ° F and serve