Veal roulade with tomato ragout

Ingredients for 4 servings:

• 8 veal roulades
• 1 sprig(s) rosemary
• 150 g tomatoes, dried, preserved in oil
• 2 garlic cloves
• 50 g black olives
• 100 g Parmesan cheese, in one piece
• 3 anchovy fillets
• 2 tsp capers
• Salt
• Pepper, from the mill
• 500 g cocktail tomatoes
• 1 sprig(s) rosemary
• oregano
• basil
• 4 tbsp olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Sous Vide

For the roulades, preheat a low-temperature cooker (sous vide cooker) to 58°C. While the oven is heating, wash the rosemary, pat it dry, pick off the needles, and finely chop them. Drain the sun-dried tomatoes and peel the garlic. Cut the tomatoes, garlic, capers, anchovy fillets, and olives into very small cubes and coarsely grate the Parmesan cheese. For the stuffing, place all the prepared ingredients, except the tomatoes, in a bowl or mortar with a little oil and mix vigorously until a paste forms, ensuring all the ingredients are thoroughly blended. Place the meat slices side by side on a work surface. Spread the stuffing over them, leaving the edges free. Roll up the meat, starting from the narrow side. Vacuum-seal either individually or up to two roulades in a bag. Cook in the low-temperature cooker for 1 hour. Remove the roulades, season with salt and pepper, and sear briefly on all sides in a very hot pan. For the tomato ragout, wash the tomatoes and herbs and shake dry. Pick off the needles and leaves and finely chop. Place the tomatoes and herbs in a vacuum-sealed bag and season lightly with salt and pepper. Cook in a low-temperature oven at 85°C for 40 minutes.