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Veal Rolls with Cheese and Anchovy
Recipe courtesy: The Love Chef
Serves 4


            1 pound
veal cutlets
            4 ounces shredded
grated Parmesan
            8-10 anchovy fillets
Salt to taste
            Freshly ground black pepper to taste
Colavita Extra Virgin Olive Oil
            cup white wine
            2 cups beef stock
            2 tablespoons chopped fresh Italian parsley, divided
            2 tablespoons butter


Pound the cutlets between two pieces of plastic wrap with a meat mallet until thin, about 1/8 inch thick. Lay the cutlets out on a work surface and sprinkle some of the mozzarella and Parmesan on each. Put an anchovy on top and season with salt and pepper. Roll the cutlets up, starting at one long end. Secure with toothpicks or kitchen twine.

In a large skillet, heat the Colavita Extra Virgin Olive Oil over moderately high heat. Brown the veal rolls on all sides without crowding the skillet. Deglaze the skillet with the wine, scraping up any brown bits. Add the stock and 1 tablespoon of parsley, cover, and reduce the heat to low. Simmer for about 20 minutes or until veal is tender. Transfer the rolls to a warmed platter. Remove the toothpicks or twine and keep warm.

Remove the pan from the heat before whisking in the butter and remaining parsley. Adjust the seasoning with salt and pepper and pour over the veal rolls.

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