The weekend is upon us, this is an easy recipe for that late afternoon get together with your friends, one I intend making again this weekend (Sunday) Just a great day of doing nothing too much, except being treated to good food and lazing around! It is an impressive meal, the name wants you to run out the back door but, believe me when I say it truly is very special and so tasty. You should give it a try…your family and friends will love you!!!!
INGREDIENTS
Tomato Sauce
1 tablespoon olive oil
1 clove garlic, crushed
400g can diced tomatoes
2 teaspoons caster sugar
Siciliamo
150g slice veal topside
1 cup fresh sourdough breadcrumbs
¼ cup finely chopped parsley
1 clove garlic, crushed
¼ cup romano parmesan , grated
30g romano parmesan, thinly sliced
25g mild vecchiet salami, thinly sliced
1 egg, hard boiled and thinly sliced
2 tablespoons virgin olive oil
Crumbed Eggplant
1 cup fresh breadcrumbs
½ cup parmesan cheese, grated
¼ cup finely chopped parsley
1 cup plain flour
4 eggs, lightly beaten
1 clove garlic, crushed
1 medium sized eggplant, cut into thin slices and halved
2 tablespoons extra virgin olive oil
METHOD
1. Pre-heat oven to 200°C.
2. For tomato sauce, heat oil in medium saucepan over high heat. Add garlic, tomatoes and sugar and bring to the boil. Season with salt. Reduce heat to low and simmer for 8 – 10 minutes or until thickened, stirring occasionally.
3. Pound both sides of veal with a meat mallet until thin. Combine breadcrumbs, parsley, garlic and parmesan in a medium bowl and sprinkle over one side of veal.
4. Arrange cheese slices, salami and egg along the length of veal, leaving 2cm at each end. Season with salt and pepper.
5. Gently roll veal lengthways and using kitchen string, tie a knot at one end of the meat roll. Wrap the string along the meat roll lengthways tying knots all the way down the roll trying a final knot at the other end.
6. Heat oil a large frying pan over a high heat and cook for 2 – 3 minutes on all sides or until browned. Remove from pan and place onto a baking paper-lined baking tray. Bake for 15 minutes or until cooked through. Remove string and cut into 2-3cm slices.
7. For crumbed eggplant, combine breadcrumbs, cheese and parsley in a shallow dish. Place flour onto a plate and combine egg and garlic in a shallow dish. Dip eggplant, 1 slice at a time, into flour. Shake off excess. Dip into egg wash then coat with breadcrumb mixture, pressing crumbs firmly with your fingertips.
8. Heat oil in a large frying pan over a high heat and add eggplant in batches. Fry each slice for 1 – 2 minutes on each side or until crispy and golden, repeat with remaining eggplant slices. Remove from pan and place onto a plate lined with paper towel to drain.
9. To serve, arrange Siciliamo on top of tomato sauce with eggplant to the side.
SEAT OF MY SOUL 