Aldi recipe HERE
Amazing – in fact I tried it also with Chicken! I love Aldi, and have never tried a recipe from their catalogues before – it was worth it!
Next time I do this I will use 2 toothpicks on each as the balls of bocconcini slipped around. I’m not sure if you can actually buy it any other way, but mine came in these little ‘bite’ size pieces. I had 3 in each roll.
Both kids loved it, too.
- 12 (1kg total) veal schnitzels, uncrumbed
- 24 medium fresh basil leaves
- 165g bocconcini, drained and cut into 12 pieces
- 1 tbsp. Remano olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 700g Remano tomato pasta sauce
- 1/3 cup Chefs’ Cupboard chicken stock
- Small fresh basil leaves, to serve
Wrap 1 piece of veal around 2 basil leaves and 1 piece of bocconcini, ensuring filling is enclosed. Secure with a toothpick.Repeat process with all remaining veal, basil leaves and bocconcini (other than the basil for serving).
Heat half the oil in a large non stick frying pan over medium-high heat. In batches, cook the veal for 2 minutes each side or until completely brown. Transfer to a plate and cover to keep warm.
Heat remaining oil in pan over medium heat. Add onion and cook, stirring constantly, for 5 minutes or until soft. Add garlic and cook for 1 minute or until fragrance releases. Add pasta sauce and stock and bring to the boil. Once boiling, reduce heat to low.
Return veal, and any juices, to pan. Cook, turning occasionally, for 5 minutes or until veal is cooked through and bocconcini just begins to melt. Season with salt and pepper.
Serve involtini and sauce topped with fresh basil leaves.
I also made the tomato paste from *this recipe* I got a couple of jars out of it – messy, time consuming – but I KNOW what was in it!
As I mentioned earlier – I tried this also with chicken. I got some breasts and sliced them thinly (3 slices per breast) and followed the same instructions. Very tasty!