Veal braciole with risoni
Method - Lay the veal steaks flat on a large chopping board. Top each with 1 slice prosciutto and divide baby spinach and mozzarella between steaks.
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.australianveal.com.au.
Cooking tools:
- Butcher's twine
- Nonstick skillet
- Chef's knife
- Cutting board
- Stove
- Pot
- Colander
- Measuring cup
- Spoon
- Plate
- Serving platter
Ingredients
- 8 veal sizzle steaks (approx. 67g each)
- 8 (100g approx.) thin slices prosciutto
- 80g baby spinach leaves
- 2/3 cup (120g) grated mozzarella
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 small red onion, finely diced
- 500g tomato and garlic pasta sauce
- 1/3 cup basil leaves, torn + extra small leaves, to serve
- 250g risoni
- Mixed leaf and cucumber salad, to serve
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