Veal roll

Ingredients:
- 1 kg veal loin,
- 400 g thin omelette,
- 400 g rehydrated dried Porcini mushrooms in oil (COD. 08203).


  1. Cut the veal meat in such a way that you obtain a unique slice of meat of 1cm thickness.
  2. Cover the meat surface with a 1 cm thickness omelette and a layer of ceps.
  3. Roll up the meat and tie it with the appropriate net for roast. Garnish it with fresh aromatic herbs.

    Cooking Times:
    Bake it in a pre-heated oven for 1 hour at 180°C.

    Notes:
    Rehydrated dried Porcini mushrooms guarantee an exceptional taste and a great aroma, typical of fresh ceps.

Code
08-203
Pcs./box
24
Packaging
1/1
Shelf life
36
Net weight
750 g
Portions
8-10