- Involtini Ingredients
- 10 pieces scaloppini/veal
- 2 stalks Italian parsley
- 100 g bread
- 1-2 cloves garlic
- 2 eggs
- 3-4 tbsp sun-dried tomato pesto (see below)
- Salt and pepper to taste
- Sauce Ingredients
- 1 clove garlic
- 1/2 onion
- 50 g olive oil
- 650 g tomato puree
- 2 tbsp sun-dried tomato pesto (see below)
Flatten veal between two sheets of baking paper with either a meat mallet or a rolling pin.
Set aside on individual pieces of baking paper.
Place parsley, bread and garlic into mixing bowl and mill 6 sec/speed 7.
Add eggs, pesto, salt and pepper and beat 10 sec/speed 5.
Spread filling evenly over tenderised meat and roll and secure ends with toothpicks.
Place in the Varoma dish and tray and prepare sauce before cooking.
Place garlic, onion and oil into mixing bowl and chop 3 sec/speed 6.
Sauté 4 min/100°C/speed 1.
Add tomato purée and pesto. Set Varoma into position and cook 16-20 min/Varoma/speed 2.
Sun-Dried Tomato Pesto
To make Sun-dried Tomato Pesto - place 2 cloves garlic, 60g toasted pine nuts, 60g sun-dried tomatoes in oil and a few basil leaves into mixing bowl and mix 4-5 sec/speed 5 or until blended. Scrape down sides of bowl if necessary and repeat.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.