Italian Veal Rolls with Mozzarella is a simple and tasty second course based on thin slices of carpaccio of veal that contain a tasty filling based on typically Italian ingredients: anchovy fillets, olives, capers and mozzarella.
To accompany these soft rolls, we suggest the intense and spicy taste of cherry tomatoes confit with oregano. The result? To try!
First, dedicate yourself to confit tomatoes: cut the datterini in half, transfer them to a baking sheet lined with parchment paper and sprinkle them with salt, sugar, extra virgin olive oil and dry oregano. Bake at 150 degrees for 1 hour
Chop the olives, capers, mozzarella and marinated anchovy fillets. Collect them in a bowl and stir. Place a part of the filling on one end of each slice of veal carpaccio and roll it up, filling the sides of the cylinder that will have formed inward. Tie it all together with the kitchen string. Alternatively, you can stop them with toothpicks.
Flour the rolls and brown them evenly in a saucepan with the oil and butter, turning them several times without piercing them.
Pour the white wine, let it evaporate, then lower the heat and cook, adding the confit tomatoes towards the end.
The veal rolls with mozzarella and confit tomatoes are ready to be brought to the table!
This dish can be stored in the refrigerator, sealed in an airtight container, for 2 days. It is not recommended to freeze.
You can substitute confit tomatoes with potatoes or any kind of vegetables.