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Veal scaloppini rolls stuffed with feta and olives

Veal scaloppini rolls stuffed with feta and olives
 
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Author:
Recipe type: Main
Serves: 4

Ingredients
  • 4 large veal scallopini about 12 oz (375 g)
  • pinches of sea salt
  • ¾ cup finely crumbled goat’s milk fete or soft goat’s cheese
  • 3 tablespoons chopped pitted Kalamata olives
  • 3 tablespoons chopped pitted green olives
  • small skewers or large toothpicks
  • 1 tablespoon vegetable oil
  • Salsa Brava Sauce
  • Torn fresh basil, mint or coriander leaves for garnish
  • For Salsa Brave Sauce
  • In a skillet, sauté 2 minced garlic cloves in tablespoon of olive oil over medium-low for 2 minutes.
  • Add 2 cups chopped peeled fresh or canned tomatoes, ½ teaspoon each of smoked paprika, dried thyme and sugar.

Instructions
  1. Boil gently over medium heat, uncovered and stirring often, until thick, about 20 minutes.
  2. Add salt to taste. Can be made ahead and refrigerated up to 2 days.
  3. Directions
  4. Preheat oven to 325F (160C)
  5. Lay a large piece of plastic wrap on a cutting board.
  6. Sprinkle salt over both sides of veal scallopini.
  7. Slice veal in half crosswise. Working with 1 piece at a time, spoon a rounded tablespoon of feta along the narrow end of the roll.
  8. Mix black and green chopped olives together.
  9. Scatter about 2 teaspoons over fete.
  10. Squeeze mixture into a shallow mound.
  11. Roll veal around the cheese, pushing any filling that spills out, back into the end of the rolls.
  12. Place seam-side down on an oiled baking sheet.
  13. Push a short skewer or toothpick through the sides of each roll.
  14. Repeat with remaining pieces. Lightly brush oil over rolls.
  15. Bake in the centre of oven for 20 to 25 minutes depending on the thickness of the rolls.
  16. Move rolls to dinner plates.
  17. Remove skewers.
  18. Spoon a little warm Salsa Brava over each.
  19. Scatter with fresh basil.

Notes
Wonderful with roasted fingerling potatoes and green beans.

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