Sous vide Recipe Book 2018

1
Allow the sun-dried
tomatoes to dry. Dice the
tomatoes, anchovy llets, and
capers very nely. Finely grate
the Parmesan.
2
Mix all ingredients together
and chop again with a large
knife so everything is well
combined.
3
Place the veal llets next
to one another on a work
surface. Garnish with the force-
meat, taking care to avoid the
edges. Roll up the slices of meat
from the narrow end, put them
in the vacuum-sealing bag, and
vacuum seal.
(See below for settings)
4
Cook the veal roulades.
(See below for settings)
5
Remove from the vacu-
um-sealing bag and ash
fry on all sides at a very high
temperature in the oil on the
cooktop. Delicious served with
risotto or tagliatelle with pesto.
Ingredients
50g sun-dried tomatoes
(in oil)
2 anchovy llets
1tsp capers
50g Parmesan cheese
(whole piece)
8rosemary needles, nely
chopped
2 veal llets from the rump
(100–130g each)
½tsp sea salt
½tsp freshly ground black
pepper
1tbsp sunower oil for frying
Preparation time:
approx. 1hour 40minutes
Cooking duration:
1hour 10minutes
Step 3 settings
Vacuum seal the bag
Vacuum level 3
Step 4 settings
Cooking method: Sous-vide
Temperature: 143°F (62°C)
Duration: 1hour 10minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Roulade of veal with
Mediterranean lling
Meat
>> Tip:
Wrapping the roulades in cling
lm prior to vacuum sealing will
help them keep their shape.
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