Veal roll stuffed with breadcrumbs on chickpea humus and PDO pecorino romano glaze.
Ingredients to choose
1 veal roll
  • Juice of ½ lemon
    100 ml approx.
  • Chopped parsley
    a handful
  • Garlic
    1 clove
  • Sweet paprika
    q.b
  • Thin dairy veal
    1 slice
  • “Pecorino Romano” D.O.P. cheese sauce
    1 tsp.
  • white breadcrumbs
    80 g.
  • Sesame seed oil
    1 tsp.
  • Fresh chili pepper
    half
  • Oregano
    q.b
  • Salt and pepper
    q.b
  • Oil
    1 tsp.
  • Chickpeas
    150 gr.
How to prepare it
30 min.
1. Flavor the breadcrumbs with chopped chili pepper, oregano salt and oil.
2. Stuff the veal slice with the breadcrumbs and close it in a rollò shape, bake in a hot oven at 180° for about 10 min.
3. Meanwhile, prepare the hummus by whisking together until smooth: the chickpeas, garlic clove, lemon juice, parsley, a tablespoon of sesame oil a sprinkle of paprika, always adjusting salt and pepper to taste.
4. Plate with the humus at the base of the plate, lay the rollo' on top, and complete by glazing with the Pecorino Romano DOP sauce.
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