Stuffed veal roll

TASTY INGREDIENTS ROLL 06498 4 PERSONS 600 g of veal breast, 200 g boiled Brussels sprouts, butter, garlic, sausage, extra, mixed aromas for roasts, soup, a glass of beer, extra virgin olive oil, salt and pepper.

Place on cutting board a large slice of veal well beaten, posatevi above a layer of Brussels sprouts cut into pieces and stir-fried with a knob of butter and a clove of garlic and seasoned with salt and pepper.

Lay the sausages and wrap the meat on the filling, forming a roll that you will tie closely.

FRY it in oil and butter, flavour it with mixed powder aromas for roasts and cook for about an hour and 20 minutes, adding with a ladle of broth and warm beer.

Pepatelo and salt slightly, toward the end of cooking.

Serve sliced, accompanied with roast potatoes.

06498