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Veal bocconcini with green peppercorn sauce

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    Source: food.ninemsn.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B12, D, E
    MineralsZinc, Copper, Chromium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 thin veal or yearling beef steaks (500g)

    2. 1 tablespoon wholegrain mustard

    3. Freshly ground black pepper

    4. cup fresh basil leaves or baby spinach leaves

    5. 220g container Australian Bocconcini (milk cherries)

    6. Approx 1 teaspoon paprika

    7. Spray oil

    8. 1/3 cup marsala or red wine

    9. cup chicken stock

    10. 3 teaspoons green peppercorns in brine, drained

    11. Blanched green beans, to serve.

    Instructions Jump to Ingredients ↑

    1. Batten veal steaks out between plastic wrap or greaseproof paper to 5mm thickness. Spread with mustard and season with pepper and cut in half.

    2. Arrange basil leaves over each steak. Place bocconcini along the edge and roll up to enclose filling and secure with toothpicks. Sprinkle with paprika.

    3. Pan fry veal in a lightly oiled non-stick frying pan until browned on all sides. Add marsala, stock and peppercorns and simmer for a further 5 minutes or until cheese is staring to melt and sauce has reduced. Remove from the pan, remove toothpicks and serve drizzled with pan juices and accompanied with blanched green beans.

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