- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 veal fillets
- 1 pigs caul fat, (crepinette)
- 8 tbsp diced pancetta
- 5 leaves sage, finely chopped
- 1 tbsp olive oil
- 3-5 tbsp red wine vinegar
- 1 tsp runny honey
- ¼ oranges, zest and juice
- 1 tsp dried oregano
- splashes vegetable or veal stock
- 2 floury potatoes, peeled
- extra virgin olive oil, for drizzling
- 2 large handfuls watercress
1. Preheat the oven to 180C/160C fan/gas 4.
2. Place the veal fillets in between two sheets of cling film and bash out until thin with a meat mallet or rolling pin. Remove the cling film.
3. Mix the chopped pancetta with the sage in a bowl, then divide the mixture evenly between the flattened veal fillets, spooning it into the centre. Roll the fillets up tightly, then wrap in the crepinette. Secure with a cocktail stick.
4. Heat the olive oil in an ovenproof frying pan over a medium-high heat and brown the wrapped veal fillets all over. Transfer to the oven and cook for 5-7 minutes, or until the veal roll is cooked all the way through.
5. Remove the pan from the oven and set the veal aside to rest. Place the pan back over a high heat and add the red wine vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze.
6. Add the garlic, honey, orange zest, orange juice, oregano and a splash of stock to make a sauce.
7. Meanwhile, boil the potatoes for 10-15 minutes, or until tender. Drain and roughly crush with a fork. Add a generous splash of olive oil and stock season to taste with salt and freshly ground black pepper.
8. To serve, slice the veal innvoltini in half on the diagonal and place onto plates with the crushed potatoes and some watercress alongside. Spoon the sauce over.
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