Sicilian-style veal rolls with orange salad

Ingredients

For 1 serving

• Veal top round140 g
• Breadcrumbs20 g
• Pine nuts5 g
• Raisins8 g
• Pecorino8 g
• Parsley5 g
• Orange1
• Fennel100 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts, sulphites,

In season: December – April

Method

1. Soak the raisins in lukewarm water for 10 minutes, then squeeze them dry.
2. Meanwhile mix the breadcrumbs with the pine nuts, grated pecorino, chopped parsley, half the oil and a pinch of pepper; stir in the raisins.
3. Pound the veal slices thin and season with a pinch of salt; spread over the filling, roll them up and thread them onto a skewer, pressing the ends closed.
4. Heat a griddle over medium-high heat and cook the rolls for 8–10 minutes, turning often, until golden and the meat is cooked.
5. Meanwhile peel the orange with a knife and slice it; thinly slice the fennel; dress with the remaining oil and salt and serve with the rolls.