Veal rolls with olives, polenta cake

Huile d'olive de la Vallée des Baux-de-Provence PDO Olives noires de Nyons PDO
Intense flavour
Paupiettes de veau aux olives, galette de polenta
A PDO
Preparation
30 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
For the meat rolls:
  • 4 large veal cutlets, flattened by the butcher (500g)
  • 400g minced veal
  • 2 shallots
  • 2 cloves of garlic
  • 40g grated Parmesan
  • 16 black Nyons olives PDO
  • Olive oil from the Baux-de-Provence Valley PDO
  • 2 tablespoons of powdered veal stock
  • 500ml of water
  • 4 teaspoons of Nyons black olive purée (Affinade)
  • 1 sprig of rosemary
For the polenta patties:
  • 125g polenta
  • 500ml of water
  • 125ml of milk
  • 2 tablespoons of olive oil from the Baux-de-Provence Valley PDO
  • 2 tablespoons of grated Parmesan
  • 4 dried tomato petals
  • salt, pepper

Tip

Annelyse’s tip: to make neat, even meat rolls easily, I use a small, shallow ramekin which I line with half a cutlet, add the stuffing in the middle and fold the meat over the top. All I have to do then is turn the ramekin upside down to remove the roulade and tie it up.

Instructions

Start by preparing the polenta:
  • Heat the water and milk in a saucepan, season with salt and, once it comes to the boil, sprinkle in the polenta in a thin stream whilst whisking. Add the Parmesan and olive oil and cook, stirring constantly, for 5 to 10 minutes. Remove from the heat, add the sun-dried tomato pieces, season with pepper, mix well, and spread the polenta onto baking paper to a thickness of 1 cm. Leave to cool.
Next, prepare the meat rolls:

  • Finely chop the shallots and garlic cloves. Fry them for 5 minutes in a frying pan with 1 tablespoon of olive oil and the minced veal. Remove from the heat, add the pitted and halved olives, the Parmesan and 1 teaspoon of chopped rosemary; season with a little salt and plenty of pepper.

  • Cut the cutlets in half, place the stuffing in the centre of each cutlet and fold the sides over. Tie them up like a paupiette.
  • Brown the meat rolls on all sides for 5 minutes in a dash of olive oil. Dilute the veal stock with water, pour it over the meat rolls and add the remaining rosemary. Bring to the boil, cover and reduce the heat. Leave to cook for 20 minutes.
  • Remove the meat rolls, discard the rosemary and reduce the sauce for 5 minutes, bringing it to the boil. Add the olive purée, stir, and return the meat rolls to the sauce to coat them. Keep warm.
  • Cut the polenta into 16 small patties and fry them in 2 tablespoons of olive oil until golden brown on both sides. Serve with the veal rolls and the sauce.

Tip

Annelyse’s tip: to make neat, even meat rolls easily, I use a small, shallow ramekin which I line with half a cutlet, add the stuffing in the middle and fold the meat over the top. All I have to do then is turn the ramekin upside down to remove the roulade and tie it up.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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