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Meat and Cheese Roulade

Meat and Cheese Roulade

Meat and Cheese Roulade
Meat and Cheese Roulade
Meat and Cheese Roulade
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Meat and Cheese Roulade
  • 8 thin slices of veal
  • 4 oz. Marsala wine
  • Salt, black pepper
  • Oregano
  • ¼ lb. ground beef, lamb, pork or combination
  • 1 T. breadcrumbs
  • 1 oz. pine nuts, chopped
  • 2 oz. dried golden raisins, softened in warm water, chopped
  • ½ c. grated smoked mozzarella cheese
  • 1 egg
  • Salt and black pepper
  1. Filling: Mix ground meat with breadcrumbs, pine nuts, raisins, mozzarella cheese and egg. Mix well and season with salt and pepper.
  2. Season the veal slices with salt, pepper and oregano on both sides.
  3. Place some of the filling on each slice of veal and roll them up. Do not let mixture fall out. You can tie with twine or secure with toothpicks.
  4. Heat a low-rimmed roasting pan and brown the rolls on all sides.
  5. Cover with foil or lid and reduce heat to low and cook for 30 minutes.
  6. At the end, uncover and drizzle the Marsala wine over the meat rolls and leave to stand for a few minutes. Serve with a nice buttered pasta and green beans.

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