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Recipe

Roast veal blade with sage and mozzarella

Stuffed with mozzarella and sage, wrapped in proscuitto and drizzled with a punchy salsa verde, this roasted veal will have your family and friends raving.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
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Ingredients

Roast veal blade with sage and mozzarella
  • 1.3 kilogram boneless veal shoulder
  • 2 clove crushed garlic
  • 100 gram sliced mozzarella cheese
  • 1 bunch sage
  • 8 very thin slices (100g) prosciutto
  • 2 tablespoon olive oil
  • mixed roast vegetables, to serve
  • 1 bunch chopped parsley
  • 1/2 cup olive oil
  • 4 anchovies
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • 2 clove crushed garlic

Method

Roast veal blade with sage and mozzarella
  • 1
    Preheat oven to 200°C. Line a roasting dish with baking paper.
  • 2
    Cut a pocket into centre of veal. Rub garlic inside and out. Stuff with mozzarella and one-quarter of the sage. Season to taste.
  • 3
    Wrap veal in prosciutto, tucking half remaining sage underneath slices and overlapping slightly. Tie with kitchen string at 3cm intervals, to secure. Place in dish and drizzle with oil. Scatter with remaining sage. Bake 1 hour for medium, or until cooked to taste. Remove from pan. Rest, covered with foil, 15 minutes.
  • 4
    Meanwhile, to make salsa verde, in a food processor, combine all ingredients. Pulse to a slightly chunky sauce; Season with pepper to taste.
  • 5
    Slice veal thinly and serve with salsa verde. Accompany with roast vegetables.

Notes

For vegetables, you could roast halved brussels sprouts with the veal, adding less cooking time. Toss vegetables in a little oil first and season to taste. Add a splash of balsamic vinegar to roasting pan if liked.

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