- Veal fillet - 600 Grams
- Feta cheese - 200 Grams
- Garlic - 2 Teeth
- Black olives - 30 Grams
- Fresh parsley - - To taste
- Tomatoes - 3 Pieces
- White Wine - 1 Glass
- Salt, black pepper - - To taste
- Olive oil - - To taste
Prepare the ingredients. With a fork, stir feta cheese (without brine) in a bowl. Add chopped parsley greens. Squeeze the garlic through the press. Then add a little finely chopped olives. Stir well - and the filling for the rolls is ready. Cut veal fillet into thin escalopes, each of which is cut off from both sides as thinly as possible. The thinner you beat off, the more gentle the rolls will turn out, but do not overdo or punch the meat. Now roll the rolls. To do this, put a slice of the cut out, put enough fillings on its edge. And carefully turn off the roll. For clarity, look at the photo. I should get this roll. As you can see, in one roll you need to make 2-3 turns - that is, you need to fold it like a cigarette without making too much revolutions. Meat of veal is very tender, so rolls need to be fixed with toothpicks, otherwise they will fall apart. Similarly we turn off the other rolls. In a frying pan, heat a small amount of oil. Gently lay the rolls in it and fry until light crust on one side. When the rolls from the lower side will grasp, gently pull out the toothpicks and turn the rolls. Gently fry to a uniform light crust on all sides. Blanch tomatoes (dip into boiling water for 1 minute and peel), cut into small pieces and add to the frying pan. Add the wine. Season with salt and pepper to taste, make fire moderate and stew the rolls without a lid for about 20-25 minutes. The tenderest rolls are ready. Bon Appetit! ;)
Servings: 5