Veal roll with omelet
Rotolo di vitello
This is my version of a traditional Italian breast of veal recipe, where veal is rolled with omelet and cooked in milk.
I stumbled over this recipe (with some modifications ) in Elizabeth David’s Italian Food and it really intrigued me, as I connect milk boiled meat with Indian cooking. Furthermore I liked the idea of meat rolled with omelet, so it had to be tried, and it was neither as strange or as difficult as I thought beforehand. In fact, the meat was very tender, delicate and juicy and the slices looked so impressive I’ll use it for party food. The yellow and brown-grey slices would look perfect on a buffet.