Roasted Veal Roll with Gorgonzola, Honey and Walnuts
Lay out the veal slices. Sprinkle with the gorgonzola, walnuts and ground pepper. Roll the veal and tie into a roulade. Heat up 2 tbsp. of olive oil in a large skillet until shimmering. Brown the veal on all sides. Reduce heat to medium and pour the honey over the roulade, spooning it over several times until nicely caramelized, about 3 minutes. Sautee the shallot in a La Crueset until soft, about 2 minutes. Transfer the veal mixture into a the La Crueset baking dish. Pour the wine and bouillon over the veal, cover and bake at 350F 40-45 minutes. Try a good Cote de Rhone wine with this, like Crozes-Hermitage.
|