Rolled veal with scrambled eggs, prosciutto and vegetables

The recipe was designed by chef Lidija Kralj, I found it in a magazine and tried it and I can tell you that it is excellent, very decorative and not at all complicated.

Preparation steps

Beat the meat well with a mallet, salt and pepper.
Fry scrambled eggs of 6 eggs.
Coat the meat with slices of prosciutto and put scrambled eggs on it
Put frozen peas and two whole cooked carrots on it
Roll tightly, fasten with toothpicks, tie with string and put in the oven for about an hour at 180 C

Serving

The meat is ready when you pierce it with a fork and pure juice flows. You can serve hot or cold, whichever suits you best.

Chicken roll with apples

You like to surprise and be surprised - then this is the right dish for you. Serve it equally bold and innovative to the eager guest and we guarantee layered delight - rolls, stuffing, sauce, your taste and culinary skills.

Fried chicken with ajvar

Enrich the delicious and simple chicken by serving it with ajvar fried mildly.

Ice cubes with strawberries

These are not classic ice cubes and we believe they will pleasantly surprise you. Light, sweet, fine and cold, with the scent of vanilla and the irresistible taste of strawberry, ice cubes will cool the hot summer days and warm your hearts.

Royal pljukanci

Another Istrian gastronomic gem. If you wander into an agritourism destination, order pljukanci with mushrooms, truffles, sausage, olive oil and grated sheep cheese or simply make them yourself.

Saltimbocca alla Romana

There are few Italian main dishes that famously do not lag behind their primo piatto. This veal is certainly one of them. How's that? Prepare it and it will be revealed to you…

Summer pan

The popularity of Chinese cuisine and the preparation of wok dishes reminded us that at any time, and especially in summer, from a little meat, a variety of vegetables and other additives can be quickly prepared extremely tasty and attractive dishes like this.

Turkey with tarragon sauce

The “king of spices”, as the French call it, tarragon is often an integral part of many spice blends (Fines Herbés, Herbes de Provence, Bouquet garni), typical of French cuisine. It goes well with baking, because it makes heavier dishes more digestible.

Veal perkelt

Pour your favorite gnocchi with a sauce based on a quality base and enjoy this simple and delicious meal.

Rosa Cooking