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Veal Rolls with Herbs

Veal Rolls with Herbs (Mediterranean Cuisine p78)


  • 500g of rump or topside of veal
  • 1 tspn of fennel seed
  • salt and ground pepper
  • 3 tbsp finely chopped parsley
  • 1 tbsp finely chopped marjoram
  • 60 g pancetta, chopped
  • olive oil
  • Toothpicks


  1. Have the slices of veal flattened by the butcher
  2. Cut them into pieces about 10 cm square.
  3. Combine herbs and pancetta and divide this mixture evenly amount the pieces of meat
  4. Roll each piece up, not to tightly and secure with a toothpick
  5. Lightly oil each roll.
  6. Grill to cook - do not let them dry out.