Christmas is coming and I look forward to preparing a small feast for my immediate family. Things will be a lot different from Christmases past. Last Christmas Eve, I hosted dinner for twenty-three guests. We had tables set up in the living room, dining room and kitchen. We were squeezed in tight and we loved every minute of it. Our home was bursting with laughter, love and warmth. It is hard to believe what a difference a year can make. This Christmas, in order to have just my parents over for Christmas, we have all agreed to isolate for at least ten days before Christmas. The Quebec government has requested we enter a moral contract agreeing to isolate one week before and one week after Christmas in order to have small family gatherings between December 24 and 27. EC Montreal has taken the government up on this recommendation and we will be ending our in-person classes on December 16 and will only resume our blended learning schedule on January 4.
We still need to be extra careful and only see family on two of these four dates between the 24th and the 27th. In our family Christmas Eve and Christmas Day are the two most celebrated days. We have a big dinner on the 24th and we have a brunch or turkey lunch on Christmas Day after we open our presents. I still need to sort out my Christmas Brunch menu, and I look forward to sharing some of my favorite brunch recipes with all of you. My Christmas Eve dinner will consist of a traditional Italian antipasto of prosciutto e melone, meat lasagna and my veal roulade. I am delighted to share my veal recipe with all of you. Like most of my recipes, it is very easy to make and only requires a few ingredients. A prefect recipe for EC Montreal students who might be on a budget or don’t have many cooking utensils to work with.
For my version of veal roulade, you will need the following ingredients:
– 6 thinly sliced veal cutlets
– 6 slices of prosciutto
– 1 cup of mozzarella cheese
– 1 jar of pickled asparagus
– Olive oil
– 6 basil leaves
– 1 garlic clove thinly minced
– Salt and pepper to taste
– String or toothpicks
In a small bowl, mix together a few drizzles of olive oil, garlic, chopped basil and seasoning. With a spoon or cooking brush, brush the veal with the oil mixture. Add the prosciutto slice, mozzarella and a few pickled asparagus stems. Carefully roll the veal tightly and hold it together with string or toothpicks. Season all sides of the veal with salt and pepper. Place each rolled up veal in a baking dish that has been generously greased with olive oil. Place the veal in a pre-heated oven for 40 minutes or until the veal is a beautiful golden brown. Let the veal rest for at least twenty minutes before slicing. Serve the veal sliced. I make extra basil oil that I drizzle over the top when served. The veal pairs very nicely with brussel sprouts and mashed potatoes. I will be sharing my recipe for these festive sides soon.
We hope you will give this recipe a try. It is easy to make and tastes like it came from a five-star restaurant! We will be sharing a copy of this recipe on Microsoft Teams where you can access our French virtual lessons.