Veal braciole with rice and peas
Dinner all rolled up
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Ingredients
- 8 slices pancetta (120g)
- 8 veal schnitzels (800g)
- 2/3 cup (100g) drained sun-dried tomatoes in oil, sliced thinly
- 1/3 cup (55g) seeded green olives, sliced thinly
- 1 tablespoon drained baby capers, rinsed
- 2 teaspoons fresh marjoram leaves
- 1 tablespoon olive oil
- 1 litre (4 cups) water
- 2 cups (500ml) chicken stock
- 40 grams butter
- 2 cups (400g) arborio rice
- 1 cup (125g) frozen baby peas
- 1 cup (80g) finely grated parmesan cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
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