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Veal roll with mushrooms, cheddar and sage

Veal roll with mushrooms, cheddar and sage

A study in savoury elegance - our recipe for Veal roll with mushrooms, matured cheddar and sage is a pleaser for all your senses. Juicy, tender veal - rolled with fragrant chanterelle mushrooms, cured ham, aged cheddar, tasty garlic and aromatic sage. Add a stunning side dish and it doesn’t get much better than this.

1 hr 20 min 4 servings
Salty Cheesy

ingredients

  • 2⅕ pounds veal leg round
  • 3½ ounces chantarelle mushrooms
  • 5 slices of prosciutto
  • 2⅗ ounces Castello® Castello® Extra Mature Cheddar
  • butchers twine

Side dish:

  • 5¼ ounces chantarelle mushrooms
  • 1 handful pine nuts
  • 8¾ ounces cherry tomatoes
  • 1.1 pounds (1 bunch) black Italian cabbage
  • 1 ounce butter
  • basil
  • salt
  • pepper

preparation

1. Slice the veal leg round open, lengthwise – do this several times until you have a whole piece of meat approx. ⅓ of an inch thick. Take care the meat doesn’t fall apart.

2. Spread the veal out and cover with a layer of prosciutto.

3. Rinse the mushrooms and chop into smaller pieces. Finely chop the garlic. Grate the Castello® Extra Mature Cheddar. Sprinkle the garlic, mushrooms, sage leaves, salt and pepper over the meat. Roll the meat up and tie tightly with twine.

4. Heat a little oil in a frying pan. Brown the meat on all sides, then roast in a preheated oven (300°F) for approx. 30-35 minutes.

5. The cooking time will vary slightly depending on the thickness of the roll. To be on the safe side, you can check the temperature with a meat thermometer. When it reaches a core temp. of 132-134°F, it’s time to take it out. It should be just slightly pink when it is done resting.

6. Allow the roast to rest for 10-15 minutes after removing it from the oven. This will finish the cooking process.

7. Side dish: Start by carefully roasting the pine nuts on a dry pan. Take them off the heat when they begin to turn golden.

8. Then melt the butter in a pan and add the rinsed mushrooms when the butter is done bubbling. Cook them for approx. 5 min.

9. Add the whole cherry tomatoes and the cabbage after removing the coarsest bits. Cook for another 5 min. The cabbage should still have a little bite to it.

10. Arrange the veggies carefully on a platter and sprinkle with the pine nuts. Then place slices of veal roll on top and garnish with fresh basil and sage.