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| General Category : Main Course |
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| Food Group : Cheese/Other Dairy, Meat-Veal |
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| Preparation Method : Skillet |
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| These elegant little bundles are wonderful for a small dinner party. |
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Ingredients
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Pesto |
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1/2 cup (125 mL) each lightly packed fresh sage and parsley |
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2 cloves garlic |
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1/2 cup (125 mL) grated Parmesan cheese |
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1 tbsp (15 mL) lemon juice |
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3/4 tsp (2 mL) salt |
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1/4 cup (50 mL) extra-virgin olive oil |
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8 slices veal or turkey scaloppine, about 1 lb (500 g) |
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1/4 tsp (1 mL) pepper |
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Preparation
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Pesto Combine sage and parsley in a mini chopper or blender. Add garlic, cheese, lemon juice and 1/2 tsp (2 mL) salt. Pulse to combine. Add oil and blend until well mixed.
Place meat on a clean work surface. Pat dry and sprinkle evenly with pepper and remaining salt.
Spread pesto evenly over each piece of meat, leaving a finger width border at the end. Roll up each piece tightly, starting at shorter end, and securely close with a toothpick.
Heat a large greased skillet over medium-high heat. Add rolls; cook, turning often, for 3 to 5 minutes or until browned on all sides. Cover and cook for 3 minutes longer or until cooked through. Remove picks before serving.
Makes 4 servings.
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Source
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Homemaker's Magazine: Feb/March 2002
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