Crostini with veal roulade and pesto - Bresc BV
Ingredients - 30 veal escalopes (0.5 cm thick) - 3 ciabatta bun - 15 slices Parma ham - 3 ball mozzarella - 200 g sun-dried tomatoes - 190 g Bresc pesto di
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.nl.
Cooking tools:
- Cutting board
- Plastic wrap
- Butcher's twine
- Chef's knife
- Pot
- Skillet
- Oven
- Baking sheet
- Plate
Ingredients
- 30 veal escalopes (0.5 cm thick)
- 3 ciabatta bun
- 15 slices Parma ham
- 3 ball mozzarella
- 200 g sun-dried tomatoes
- 190 g Bresc pesto di pomodori
- 50 g mizuna
- 50 g Bresc bruschetta grilled bell pepper
- 13 g olive oil
- salt
- pepper
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