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Healthy Bites > 10 min cooking of Raddichio & veal rolls for 4 as main

What is raddichio? It looks like red lettuce with elongated leaves. It can be shredded and used in pasta and stews. It can be stored for several days in fridge if wrapped in damp tea towel. Only wash when ready to use and before storing.
1. You need 2 raddichios. Just trim the outer leaves from the raddichio & cut each head in half lengthways. Lightly spray the large non stick pan with olive oil spray for cooking and fry the raddichio over medium heat til lightly browned all over for 3-4 mins. Season with salt & pepper & add 2 tsps of balsamic vinegar to offset the sharpness of raddichio and turn to coat then remove from pan.
2. Season 4 thin slices of veal escalopes (about 100g each) with salt & pepper & sprinkle 40g freshly grated Parmesan cheese over 1 side. With the Parmesan on the inside wrap a slice of veal around the middle of each raddichio half & secure it in place with a toothpick .
3. Wipe out the pan with paper towel and lightly spear with oil and add veal rolls. Brown quickly over medium/high heat turning often. Add remaining balsamic vinegar and cook for 5-6 secs & remove from heat . Turn the rolls to coat. Serve with pan juices spooned over the top accompanied by your fave mash. (My fave mash is sweet potato).

August 28, 2013 | Registered CommenterMaryan Raffaello