Roulades are a simple, delicious second course that find favour everywhere thanks to their versatility and how easy they are to prepare.
In this recipe we present the Sardinian version of the classic roulades, called coietas. This delicious Sardinian delicacy hides a special filling.
To make the meat tender and give your coietas the best possible flavour, we suggest moistening the meat with stock during cooking. This will also produce a tasty gravy that is perfect for bread-dipping.
To prepare your coietas, start by pounding the veal slices with a meat tenderizer to make them thinner.
Now chop and mix the parsley, basil and garlic. Add the minced pork fat, grated pecorino, breadcrumbs, egg yolks and wine and mix everything together.
Knead the dough with your hands to make it homogeneous, leave the flavours to infuse for 5 minutes and then spread the dough over the veal slices, having lined these on a work surface.
Wrap the veal slices in dough and close them with a skewer to obtain your roulades.
Heat the oil in a saucepan and cook the roulades for 20 minutes, wetting them occasionally with meat stock to make the meat tender and tasty. Once cooked, season with salt and pepper and serve your coietas hot.
- Veal escalopes 600 g
- Meat stock 1,5 l
- Breadcrumbs 100 g
- Fattorie Girau grated pecorino 100 g
- Pork fat 80 g
- Garlic cloves 12 g
- Egg yolk 60 g
- Parsley 12 g
- Basil 12 g
- Dry white wine 150 ml
- Extra virgin olive oil 50 ml
- Salt 12 g
- Pepper 10 g