Name: Barbecued veal fillet with salsa verde stuffing
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 x 500g veal fillets; 2 sprigs fresh rosemary; 12 slices pancetta (180g); 1 clove garlic; 2 teaspoon rinsed, drained capers; 2 sweet gherkins (30g); 4 drained anchovy fillets, chopped coarsely; 1 cup loosely packed fresh basil leaves; 1/2 cup each loosely packed fresh mint and flat-leaf parsley leaves; 2 teaspoon dijon mustard; 1 tablespoon olive oil

Ingredients

2 x 500g veal fillets

2 sprigs fresh rosemary

12 slices pancetta (180g)

1 clove garlic

2 teaspoon rinsed, drained capers

2 sweet gherkins (30g)

4 drained anchovy fillets, chopped coarsely

1 cup loosely packed fresh basil leaves

1/2 cup each loosely packed fresh mint and flat-leaf parsley leaves

2 teaspoon dijon mustard

1 tablespoon olive oil

Method

1.Make salsa verde stuffing. Blend or process ingredients until coarsely chopped; season to taste.

2.Slice through thickest part of each veal fillet horizontally, without cutting all the way through. Open veal out flat. Press stuffing down one long side of each piece of veal; roll veal to enclose stuffing. Top each veal roll with one sprig of rosemary; wrap veal rolls with pancetta. Tie rolls with kitchen string at 2cm (¾-inch) intervals to secure.

3.Cook veal rolls, uncovered, on heated oiled barbecue until just browned all over. Transfer rolls to disposable baking dish; cook, covered, on heated oiled barbecue, using indirect heat, following manufacturer’s instructions, about 25 minutes. Remove from heat, cover; rest 10 minutes before slicing. Serve drizzled with pan juices.

The veal can be cooked in the oven, if you prefer. Preheat oven to 180°C/350°F and cook, uncovered, for about 25 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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