DOCUMENT

48 Ingredients Preparation Serves 2 | Preparation time: 100 minutes For the filling: 50 g sundried tomatoes in oil | finely diced 2 anchovy fillets | finely diced 1 tsp. capers | finely diced 50 g Parmesan cheese | finely grated ¼ sprig rosemary | 8 needles, finely chopped ½ tsp. sea salt ½ tsp. pepper, black For the veal roulade: 2 veal schnitzel steaks, (130 g each), ready to cook For frying: 1 tbsp. sunflower oil Accessories: Vacuum sealing bags Rack To make the filling, mix together the tomatoes, anchovies, capers, Parmesan, rosemary needles, sea salt and pepper, then chop again with a large knife so everything is well combined. Place the veal steaks next to one another on a work surface. Spread the filling over the veal, taking care to avoid the edges. Roll up the veal from the narrow end, place in the vacuum sealing bag and seal according to the settings. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Remove the veal roulades from the vacuum sealing bag and flash fry on all sides at a very high temperature in the sunflower oil on the cooking zone. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 62 °C Programme duration: 1 hour 10 minutes Shelf level: 2 Roulade of veal with Mediterranean stuffing Useful tip Wrapping the roulades in cling film prior to vacuum sealing will help them keep their shape better. Serve with risotto or tagliatelle with pesto.