This is a nice recipe and it is not hard to make. It is a recipe from Neil Perry that I have made a couple of times before. It is very delicious. However the previous times I cheated with the tomato sauce because either I didn't have the time or the tomatoes were overly expensive and used a good quality ready-made sauce from a jar instead. I used one that was very close to the recipe: sun dried tomatoes with oregano. It was still very good. This time I actually followed the recipe for the sauce and I have to say that it is amazing. It is the real highlight of the dish. It has to be cooked for almost 2 hours so it's a good idea to maybe even make it the day before. We loved it
. (Most photos are from the first time I made it, and used slivered almonds instead of pine nuts - still good but I prefer the later).INGREDIENTS
1/3 cup freshly grated pecorino cheese
1 Tbsp fresh breadcrumbs
1 Tbsp finely chopped Italian parsley
1 1/2 Tbsp toasted pine nuts
1 heaped Tbsp dried currants, soaked in warm water for 1 hour, then drained
pinch rosemary leaves, finely chopped
pinch sea salt
pinch freshly ground white pepper
4 x 150g veal escalopes
2 Tbsp olive oil
Herbed risoni
400g risoni
1/3 cup extra virgin olive oil
8 large basil leaves
1 garlic clove
finely grated zest of 1/2 lemon, no pith
sea salt and freshly ground black pepper
Roast tomato and oregano sauce
10 very ripened tomatoes
65ml extra-virgin olive oil
2 Tbsp red wine vinegar
1/4 bunch oregano, leaves picked and chopped
2 thyme sprigs, leaves picked and chopped
sea salt and freshly ground black pepper
2 tsp chopped oregano, extra
1/2 tsp chopped thyme, extra
1/2 tsp caster sugar
METHOD:
Preheat oven to 180°C.
Pound the veal fillets if necessary between cling film.
Season with salt and pepper.
In a bowl stir together the pecorino, breadcrumbs, parsley, pine nuts, drained currants and rosemary until well mixed.
Lay the pieces of veal out on a work surface and spread the breadcrumb mixture over each piece, spreading it out thinly and evenly.
Roll up each piece tightly, starting from the short side, and secure with toothpicks.
Heat the oil in a heavy based frying pan over medium heat and cook the involtine in batches until sealed all over.
Remove from the heat, place on a tray lined with baking paper and bake for 3-5 minutes or until cooked through.
Once the involtini has rested, remove and discard the toothpicks.
Herbed risoni
Cook the risoni in a saucepan of boiling water, stirring frequently, until al dente.
Meanwhile, in a food processor or with a stick blender, blend the oil, basil leaves, garlic and lemon zest.
Drain the risoni well and toss through the herbed oil. Season with salt and pepper.
Tomato sauce (it can be made ahead!)
Preheat the oven to 150°C.
Use a small sharp knife to remove the cores and lightly score the bases of the tomatoes.
1/3 cup freshly grated pecorino cheese
1 Tbsp fresh breadcrumbs
1 Tbsp finely chopped Italian parsley
1 1/2 Tbsp toasted pine nuts
1 heaped Tbsp dried currants, soaked in warm water for 1 hour, then drained
pinch rosemary leaves, finely chopped
pinch sea salt
pinch freshly ground white pepper
4 x 150g veal escalopes
2 Tbsp olive oil
Herbed risoni
400g risoni
1/3 cup extra virgin olive oil
8 large basil leaves
1 garlic clove
finely grated zest of 1/2 lemon, no pith
sea salt and freshly ground black pepper
Roast tomato and oregano sauce
10 very ripened tomatoes
65ml extra-virgin olive oil
2 Tbsp red wine vinegar
1/4 bunch oregano, leaves picked and chopped
2 thyme sprigs, leaves picked and chopped
sea salt and freshly ground black pepper
2 tsp chopped oregano, extra
1/2 tsp chopped thyme, extra
1/2 tsp caster sugar
METHOD:
Preheat oven to 180°C.
Pound the veal fillets if necessary between cling film.
Season with salt and pepper.
In a bowl stir together the pecorino, breadcrumbs, parsley, pine nuts, drained currants and rosemary until well mixed.
Lay the pieces of veal out on a work surface and spread the breadcrumb mixture over each piece, spreading it out thinly and evenly.
Roll up each piece tightly, starting from the short side, and secure with toothpicks.
Heat the oil in a heavy based frying pan over medium heat and cook the involtine in batches until sealed all over.
Remove from the heat, place on a tray lined with baking paper and bake for 3-5 minutes or until cooked through.
Once the involtini has rested, remove and discard the toothpicks.
Herbed risoni
Cook the risoni in a saucepan of boiling water, stirring frequently, until al dente.
Meanwhile, in a food processor or with a stick blender, blend the oil, basil leaves, garlic and lemon zest.
Drain the risoni well and toss through the herbed oil. Season with salt and pepper.
Tomato sauce (it can be made ahead!)
Preheat the oven to 150°C.
Use a small sharp knife to remove the cores and lightly score the bases of the tomatoes.
Place the tomatoes in a large ovenproof dish, base side up, and drizzle with the combined oil, vinegar, oregano, thyme and a good sprinkle of salt and pepper.
Roast the tomatoes, uncovered, for 1 1/4 hours or until the tomatoes are very soft and the skin is peeling away.
Place the peeled tomatoes with the pan juices in a medium heavy-based saucepan.
Stir in the extra herbs and sugar. Simmer for a further 30 minutes until the sauce has reduced and slightly thickened.
Check seasoning.
Serves 4
You can use this sauce tossed through any cooked pasta and finished with grated pecorino.
Check seasoning.
To serve, divide the risoni among four plates or large pasta-style bowls. Place an involtini on each and top with the roast tomato and oregano sauce. (The photos below is from the previous recipe, using ready-made tomato sauce!)
Serves 4
You can use this sauce tossed through any cooked pasta and finished with grated pecorino.
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