Baby marrow, mozzarella and veal rollups with spicy couscous – Food & Home Magazine
Ingredients - Rollups - 4 medium veal schnitzels - salt and freshly ground black pepper, to taste - 30ml (2 tbsp) Dijon mustard - 2 baby marrows, cut
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Ingredients
- <h3>Rollups</h3>
- 4 medium veal schnitzels
- salt
- freshly ground black pepper
- 30ml (2 tbsp) Dijon mustard
- 2 baby marrows, cut lengthways into quarters
- 4 sticks mozzarella, about 1,5cm thick
- 4 slices Parma ham
- olive/avocado oil, for frying
- 125ml (½ cup) port
- <h3>Couscous</h3>
- 125ml (½ cup) couscous
- chicken or vegetable stock, warm
- 5ml (1 tsp) dried chilli flakes
- 30ml (2 tbsp) spring onion, finely chopped
- 30ml (2 tbsp) fresh basil, chopped
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