Stuffed Veal Roast with sundried tomatoes and basil
Prep Time
Cooking Mode
To taste salt and pepper
½ yellow or orange pepper
15 mL (1 tbsp.) tbsp. Compliments olive oil
½ red pepper
120 mL (½ cup) cup fresh basil, finely chopped
1 garlic
1 kg lb veal roast
30 mL (2 c. soupe) Tbsp sundried tomatoes
4 fresh thyme
6 Italian tomatoes
15 mL (1 tbsp.) tbsp. roasted garlic purée or garlic, thinly sliced
cooking juice
To taste salt and pepper
½ yellow or orange pepper
15 mL (1 tbsp.) tbsp. Compliments olive oil
½ red pepper
120 mL (½ cup) cup fresh basil, finely chopped
1 garlic
1 kg lb veal roast
30 mL (2 c. soupe) Tbsp sundried tomatoes
4 fresh thyme
6 Italian tomatoes
15 mL (1 tbsp.) tbsp. roasted garlic purée or garlic, thinly sliced
cooking juice
Directions
1Soak sundried tomatoes in warm water for about 5 minutes. Set aside.
2Place 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.
3Chop sundried tomatoes, then combine with chopped basil and garlic.
4Spread 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.
5Brush roast with olive oil. Salt and pepper to taste. Place roast in a roasting pan with a grill.
6Add 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.
7While 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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