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History > Photography > Small veal rolls with olives and anchovies.

History > Photography

submitted by Marianthi Milona on 15.01.2006

Small veal rolls with olives and anchovies.

Small veal rolls with olives and anchovies.
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4 slices of veal loin (preferably milk-fed)
2 toast bread slices
6 anchovy fillets
½ cup of green and black olives, pitted
1 dry onion
1 garlic clove
½ bunch finely chopped parsley
½ cup white wine
1 tsp sweet paprika
olive oil and flour
salt & pepper

Crumble the bread in the blender and add the anchovies, olives, onion and garlic. Puree all these ingredients together and spread over each slice of meat.

Wrap the slices into rolls and cut into 3-4 smaller pieces.
Fasten the edges with a toothpick, sprinkle with salt and pepper and flour.

Sauté the rolls in some olive oil taking care that they do not open, sprinkle with paprika and place them in a row in the pan.
Pour over the wine, cover the pan with aluminum foil and bake at 180ο C for 20΄- 30΄ (or more if the meat is not milk-fed).

Serve with finely chopped parsley and pour over the liquids from the pan.

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