Veal Roulade with Tomato Ragout

Summary

Ingredients

• 8 roulade (s), from veal
• 1 sprig rosemary
• 150 g tomato (s), dried, pickled in oil
• 2 cloves garlic)
• 50 g olives, black
• 100 g parmesan, in one piece
• 3 piece (s) anchovy fillet (s)
• 2 teaspoons capers
• salt
• Pepper from the grinder

For the ragout:

• 500 g cocktail tomatoes
• 1 sprig rosemary
• oregano
• basil
• 4 tablespoon olive oil

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Instructions

1. For the roulades, preheat a low temperature cooker (sous vide cooker) to 58 ° C. While it is heating up, wash the rosemary, pat dry, pluck the needles off and chop finely. Drain the sun-dried tomatoes, peel the garlic. Cut the tomatoes, garlic, capers, anchovy fillets and olives into very small cubes and coarsely grate the parmesan. For the farce, put all the prepared ingredients with a little oil in a bowl or mortar with the exception of the tomatoes and stir vigorously into a kind of pulp so that all the ingredients are mixed together.
2. Place the meat slices side by side on a work surface. Brush with the farce, leaving the edges free. Roll up the meat from the narrow side. Vacuum seal either individually or a maximum of 2 roulades in a bag. Cook in the low temperature oven for 1 hour.
3. Remove the roulades, season with salt and pepper and fry them in a pan very hot on all sides.
4. For the tomato ragout, wash the tomatoes and herbs and shake dry. Pluck the needles or leaves and chop finely. Put the tomatoes together with the herbs in a vacuum bag and season lightly with salt and pepper. Cook in the low temperature oven at 85 ° C for 40 minutes.