VEAL ROLL WITH ASPARAGUS, QUAIL EGGS AND RICOTTA STUFFING

A show stopper, perfect for an #easter feast, or to impress at any dinner party!

Ingredients for 4 People

Veal

125g Ricotta

100g Parmigiano Cheese

300g Asparagus

8 Quail Eggs

Celery, Carrot, Onion, Garlic

1 glass white wine

Flour

Broth

Olive Oil

Salt and pepper

Start by boiling the asparagus in salted water for 10 minutes. Boil the quail eggs as welll in hot water for about 4/5 minutes to make them hard boiled. Cool them off in cold water and remove the shells.

In a bowl, mix fresh ricotta with Parmigiano cheese and the asparagus previously cut. Mix well and season to taste. Stuff the veal with the mixture adding the whole quail eggs. Close the meat with some tooth picks to form the roll.

In a big pot prepare 1 celery stick, 2 carrots, half onion and garlic finely diced. Fry them off in some olive oil to let the flavour come out. Then add the roll to sear off the meat, making sure each side get golden brown. After about 3 minutes, wash with white wine and turn the heat up to let the alcohol evaporate. When the liquid has reduced, add water to cover the roll to cook at low heat with the lid on. Keep cooking for an hour, making sure to turn the roll every 10 minutes to cook evenly. Once cooked, let it cool off and place in the fridge, to make it easier to cut later on. While the roll cools off, turn the heat on to reduce the sauce adding a pinch of flour if necessary to make it more creamy. Serve the roll with the creamy sauce and some fresh parsley for decoration.