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Stuffed Veal Roast with sundried tomatoes and basil

Main course | Medium | 1 hour
Main course
Medium
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 237
  • Lipides 11 %
    • ++ Trans fat 0 g 7 %
  • Cholesterol 98 mg
  • Sodium  300 mg 13 %
  • Carbohydrate 9 g 3 %
    • Fibre  2 g 8 %
    • Sugars  3 g
  • Protein 33 g
    • Vitamin A 5 %
    • Vitamin C 65 %
    • Calcium 5 %
    • Iron 24 %
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Recipe details

Ingredients

Veal roast

Fresh Tomato and Roasted Garlic Sauce

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Directions

  1. Soak sundried tomatoes in warm water for about 5 minutes. Set aside.
  2. Place roast on a cutting board. Remove string and fat, where applicable. Cut while "unrolling the roast" until you have a long slice 1.2 cm (1/2 in.) thick.
  3. Chop sundried tomatoes, then combine with chopped basil and garlic.
  4. Spread mixture over roast. Stack pepper strips at one end of roast. Roll up roast starting with pepper end, ensuring peppers are properly centered. Tie with string.
  5. Brush roast with olive oil. Salt and pepper to taste. Place roast in a roasting pan with a grill.
  6. Add a little water to the roasting pan. Oven sear for 15 minutes at 190°C (375°F). Cover and cook until done at 150°C (300°F) or about 45 minutes per pound. Remove from oven and let stand for 10 minutes. Slice and serve over pasta with fresh tomato and roasted garlic sauce.
  7. While roast is standing, prepare sauce. Reduce veal roast cooking juices by half in a pan. Add garlic purée. Salt and pepper. Add thyme leaves, then tomatoes. Let simmer for a few minutes and serve.

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