Name: Braised veal rolls with pasta and olives
Cook time: 95 min
Total time: 95 min
Yield: 8
Ingredients: 4 red capsicum; 250 gram spinach leaves; 8 veal steaks; 1/4 cup (60ml) olive oil; 2 brown onions, chopped finely; 2 clove garlic, crushed; 410 gram canned tomato purée; 1/3 cup (80ml) dry red wine; 2 teaspoon light brown sugar; 1 cup (220g) risoni pasta; 3/4 cup (90g) seeded black olives; 1/4 cup fresh basil leaves

Ingredients

4 red capsicum

250 gram spinach leaves

8 veal steaks

1/4 cup (60ml) olive oil

2 brown onions, chopped finely

2 clove garlic, crushed

410 gram canned tomato purée

1/3 cup (80ml) dry red wine

2 teaspoon light brown sugar

1 cup (220g) risoni pasta

3/4 cup (90g) seeded black olives

1/4 cup fresh basil leaves

Method

1.Quarter capsicums; discard seeds and membranes. Roast under hot grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper, stand 5 minutes; peel away skin.

2.Place spinach leaves over veal steaks; top each with two capsicum pieces. Roll veal tightly; secure with toothpicks.

3.Heat 2 tablespoons of the oil in large saucepan. Cook veal, in batches, until browned; drain on absorbent paper. Heat remaining oil in pan; cook onion and garlic, stirring, until onion softens.

4.Return veal to pan with purée, wine and sugar; simmer, covered, for 15 minutes. Add pasta and olives; simmer, covered, about 7 minutes or until pasta is tender.

5.Slice veal; serve with sauce, sprinkle with basil.

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