Ingredients

Servings 6

• 1 ½ lb veal slices
• 7 oz breadcrumbs
• 1 clove of garlic
• 3 ½ oz caciocavallo cheese
• 1 teaspoon mix of spices (oregano and capers)
• salt and pepper to taste
• 1/3 cup Academia Barilla 100% Italian Extra Virgin Olive Oil

Preparation

30 minutes preparation + 10 minutes cooking

Peel garlic and crush using the flat side of your knife. Then mince finely.

To a bowl, add breadcrumbs, garlic, grated cheese, Sapori Italiani, salt, pepper and olive oil.
Mix well using a wooden spoon. Add a little more olive oil if the mixture seems to be dry.

To prepare the meat, pound the veal steaks with a meat pounder. Then cut in half and place a little filling at the center of each piece, spreading it out slightly. Roll the meat, one slice at a time, and close with a skewer. Season with salt, pepper and a little oil and cook on a hot grill, turning to brown all sides. When done, remove the meat from the heat and serve with roast potatoes of salad.

Other suggested recipes

• Swordfish chops
• BBQ Marinades
• Eggplant rolls with prosciutto and pecorino cheese