Veal involtini stuffed with Le Gruyère AOP and truffles
Welcome to the Gruyère AOP website. Discover the stages in the production of this traditional Swiss cheese and try out authentic recipes to taste it!
Ingredients
- 200 g Le Gruyère AOP
- 60 g ricotta
- 0.5 lemon
- 50 g onion
- 15 g garlic
- 600 g veal cutlets
- 1 tbsp truffle paste
- 1 pinch of salt
- 1 pinch of pepper
- 15 ml cooking oil
- 15 ml olive oil
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