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Veal Rolls with Canadian Mozzarella Cheese and Garden Tomatoes Recipe
 
Recipe
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Veal Rolls with Canadian Mozzarella Cheese and Garden Tomatoes
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
Flavors of Quebec
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 7 minutes

 
Difficulty: Easy
Chef's Note
Tasty, fresh, and easy to cook, cheese adds a touch of novelty to everyday meals. And in the torrid heat of the sunniest weeks of summer, who doesn't enjoy the simple pleasures of the best market produce served up in fresh, new ways?

That's exactly what Daniel Vézina, chef and owner of Quebec City Restaurant Laurie-Raphaël, has in store for us. "Adding cheese to meals does not have to be a uniquely winter reflex. Any season is the right season for dairy products. Try them!"

Suggested Presentation
Spread finely sliced tomatoes on each plate. Season with the remaining vinaigrette and place veal sections on the tomatoes. This dish goes well with grilled gressini or foccacia.

Ingredients
For 4 servings

- 4 veal scallops (thin cutlets), 320 g (11 oz.)
- Salt and pepper to taste
- 100 g (3 1/2 oz.) Mozzarella
- 2 large tomatoes, diced

Marinade
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tbsp.) balsamic vinegar
- 30 ml (2 tbsp.) chopped chives
- 15 ml (1 tbsp.) chopped basil
- 10 ml (2 tsp.) chopped tarragon
- 1 ml (1/4 tsp.) salt + pepper to taste
Method
  1. Place veal cutlets between two sheets of plastic wrap and flatten using a rolling pin. Set aside.
  2. Remove tomato stems and cut tomatoes into quarters. Remove seeds and cut flesh into small cubes. Place in a strainer to drain the juice.
  3. Cut Canadian Mozzarella into slices and then into small cubes.
  4. Place tomato and cheese cubes in a bowl.
  5. In another bowl, mix all marinade ingredients. Use about half of the marinade (4 tbsp.) to season the tomato and cheese cubes. Set aside the rest.
  6. Place the four veal cutlets on a cutting board and season with salt and pepper.
  7. Spread the tomato/cheese mixture on the scallops and roll them up, making sure no stuffing comes out the sides.
  8. Lightly oil the grill.
  9. Place the four veal rolls on the barbecue and grill on four sides, about seven minutes in all. Slice into three sections.
 
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Swordfish Brochettes - Brocheras de Pez Espada
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