Main courses
 20'

Veal Parcels with Dry Tomatoes and Bèchamel

Ingredients for cooking
  • 4 veal big slivers, or 8 small
  • 400 ml Trevalli UHT Béchamel
  • 10 dried tomatoes preserved in oil
  • 100 gr emmental
  • 1 tbsp minced parsley
  • Evo oil
  • Cornstarch or Potato starch gluten-free
  • Salt, Pepper
  • Parsley to decorate
Preparation

Filling: Drain and mince the dried tomatoes, chop the emmental and the parsley and mix with 4 spoons of Trevalli UHT béchamel.

If you have big slivers, cut in a half, add salt and black pepper. Place some filling on the slivers then close them to form parcels. To form parcels, help yourself with wooden skewers and then bread the obtained parcels with the cornstarch. Oil the parcels and brown them on both sides. Taste, add salt and black pepper if needed and complete the cooking adding Trevalli UHT béchamel. If the cooking stock is drying too much, pour some hot water in. Decorate with parsley and serve.

 

 

Images and recipe by