Veal rolls with ham and peas

Ingredients

For 1 serving

• Veal top round130 g
• Cooked ham20 g
• Peas150 g
• Spring onions2
• Vegetable broth80 ml
• Bread40 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: April – June

Method

1. Place the veal topside slices between two sheets of cling film and pound them thin; season with a pinch of salt and black pepper.
2. Cover each slice with the cooked ham, roll it up tightly and secure with a toothpick. Trim and thinly slice the spring onions; heat the vegetable stock.
3. Heat the oil in a lidded frying pan over medium-high heat and brown the rolls for 3 minutes, turning, until golden all over.
4. Lower the heat to medium, add the spring onions and soften them for a minute, then add the peas and the hot stock and bring to the boil.
5. Cover and cook over low heat for 12 minutes, until the peas are tender and the meat is cooked; if the sauce is still too thin, uncover and let it reduce for a couple of minutes.
6. Remove the toothpicks and serve the rolls with the peas, their juices and the bread.