Ingredients
- 1.5kg veal loin, trimmed
- 10 slices prosciutto
- 4 eggs, beaten
- 40g grated parmesan
- 80ml (1/3 cup) olive oil
- 10 small artichoke hearts in oil, drained, halved
- 2 cloves garlic, crushed
- Finely grated zest of 1 lemon
- 2 teaspoons coarsely chopped thyme
- 2 red capsicums
- 2 tablespoons capers, rinsed
- 1 tablespoon aged red wine vinegar
Description
Rotolo Of Veal, Frittatine And Artichoke Recipe - Using A Small, Sharp Knife, Starting 1cm From One Side Of The Veal Loin, And Without Cutting All The Way Through, Make A Vertical Slit The Length Of The Loin, Stopping 1cm From...
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