Today’s recipe is a little ode to the cold season and its fruits, both sweet and sour. Lulled by the stillness of the early months of the year, we can treat ourselves to a very easy, light and appetising meat dish. The mantra is lots of fresh fruit and flavoursome Speck, in short, a dish that is impossible not to adore: veal rolls with grapes and a pomegranate salsa.
These special veal rolls with grapes are an ideal recipe to prepare to impress guests, without too much effort. Very simple, tasty and flavourful, with a tempting presentation.
Very few ingredients are needed to cook this meat dish, which are inexpensive and easy to find. The process is very quick: you can prepare everything at the time of serving or in advance, storing the veal rolls in the fridge until time to cook.
Mini veal rolls with grapes and a pomegranate salsa – the recipe
INGREDIENTS (serves 4)
- 800g veal slices
- 200g white seedless grapes
- 1/2 pomegranate
- 100g sliced Speck
- 1/2 glass of white wine
- The tip of a teaspoon of corn starch
- stock as required
- extra virgin olive oil and butter as required
- sage, rosemary, thyme, black pepper and salt as required
- Start with the spices: crush the herbs together with pepper and salt in a mortar.
- Then wash the grapes, dry them and cut them in half.
- Brush the meat slices with a little oil and season with the prepared spice mix.
- Place a few grapes on one end of the first veal steak and begin to roll it up; once in the middle, place more grapes on the meat and finish the procedure to create your stuffed mini veal rolls.
- Now all that remains is to use the Speck to wrap around each roll to hold it together (two slices per roll will be enough), so you won’t need string and you’ll give even more flavour to the dish.
- Now it’s time to move over to the stove: heat up a little oil with a knob of butter and season with fresh sage; leave to gain flavour and discard the herbs.
- Transfer the veal rolls to the pan and brown over a high heat, on all sides.
- Once golden brown, deglaze with the wine, allow to evaporate, add the remaining grapes, season with salt and pepper and pour on a few tablespoons of stock.
- Continue cooking the meat over a low heat, with the lid on, turning occasionally. About ten minutes cooking time will be enough for medium-sized slices of meat but adjust according to the size of your rolls.
- While the veal rolls with grapes are braising, prepare the pomegranate salsa. Centrifuge the seeds (keep some aside for garnishing) and transfer the juice obtained to a saucepan. Don’t have a centrifuge? No problem: simply blend the seeds and sieve the resulting mixture to remove the seeds.
- Add the corn starch diluted in a little water to the pomegranate juice, heat and allow to thicken to the desired consistency.
- All that’s left to do is serve the rolls, drizzle over the cooking juices, cooked grapes, pomegranate salsa and a few pomegranate seeds. All that remains is to serve and enjoy, bon appetit!