Involtini di Vitello alla Toscana – Tuscan veal roulades

Ingredients for 4 servings:

• 4 veal escalopes
• 2 m.-sized carrot(s)
• 2 stalk(s) Celery
• 1 small onion(s), white
• 20 g dried tomatoes (soft tomatoes)
• 30 g Parmesan, grated
• 2 tbsp, heaped tomato paste
• 1 clove(s) garlic
• 100 ml red wine, dry
• 1 tsp sugar
• Extra virgin olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the carrots and cut into sticks approximately 8 x 8 x 70 mm in size. Wash and dry the celery, and also cut into similarly sized sticks. Place about 1 cm of water in a small saucepan with a teaspoon of salt and a teaspoon of sugar and blanch the vegetable sticks for 5 minutes at a bubbling temperature. Remove the sticks from the liquid and set aside. Finely chop the onion and soft tomatoes. Grate the Parmesan cheese and press the garlic clove. For the pesto rosso, heat 2 tablespoons of olive oil in a small pan. Add the chopped onion, crushed garlic, and chopped tomatoes and sauté until translucent. Add the tomato paste and roast for 1 minute, stirring constantly. Deglaze with the red wine and allow the liquid to boil completely until a firm paste has formed. Spread the mixture on a flat plate to cool. Mix the grated Parmesan cheese into the cold mixture. Pound the veal escalopes under cling film to a thickness of 2–3 mm, season with salt and pepper. Spread 1/4 of the pesto on each escalope, place three carrot and three celery sticks across the roll, roll up, and secure with toothpicks or roulade pins. In another pan, heat 1 tablespoon of olive oil and fry the roulades on all sides over medium heat for about 20 minutes until golden brown. Stir in 2 tablespoons of water to loosen the pan juices. Arrange the roulades on warmed plates and drizzle with the pan juices.