Main Course
Veal rolls with vegetables and anchovy sauce
Ingredients for 4 people
- 600 gr of slices of veal
- 2 carrots
- 2 celery sticks
- 200 gr of fresh spinach
- 2 courgettes
- 2 slices of sandwich bread
- 4 anchovy fillets in oil
- ½ glass of milk
- Extra – virgin olive oil
- Salt and pepper
Times
- Preparation time 20 minutes
- Cooking time to 80°C 45 minutes (+ 2 minutes of final browning)
- Blast chilling time 1 hour and 50 minutes
- Shock freezing time 2 hours and 10 minutes
Features
- SHOCK FREEZING AT -18°C
- LOW-TEMPERATURE COOKING
Difficulty
- Easy
Proceeding
Peel the carrots and wash all vegetables.
Grate with a grater with wide holes the carrots, the celery and courgettes and season with a little olive oil and a pinch of salt and pepper.
Salt and lightly peel the veal slices, cover with a few leaves of spinach, add the grated vegetables and form rolls.
Close with some kitchen string, wet with a little oil and cook in Freddy preheated to 80ºC with the cooking function at low temperature for about 45 minutes.
Finish cooking in a preheated pan with a drizzle of oil, one minute per side.
For the anchovy sauce: blend the sandwich bread without the crust with anchovy fillets, a drizzle of oil, half a glass of milk and a little pepper.
Serve veal rolls accompanied by anchovy sauce and a salad of fresh spinach.
Tips
You can cook with Freddy a large quantity of rolls and then freeze them with the function of shock freezing so you can then store them in the freezer for up to 8 months.
All you have to do is remove from the freezer the number of rolls you want and regenerate them in the pan for a few minutes.