Veal rolls with rucola

What a culinary week-end we just had. Not heavy in terms of calories and nice in terms of discoveries. This recipe comes directly out of an italian magazine. I made no real changes. It seems strange but we really liked the combination of anchovies paste and rucola. Just remeber that the paste is salty ... this is why I recommend very little additional salt. On the other hand, be generous on pepper. As for the important part ... wild rucola would be best. It is the one that keeps the taste also when cooked. For the presentation, I like to lay the rolls and the tomatoes in parallel lines ... if you look close you will notice this pattern also in the photo above.

Serves: 4 as a main course
FlexiPoints: 6

Suggested wine: A lambrusco or a Morellino di Scansano would be my preference here.
Special equipment: none

Ingredients:
800g veal in thin slices
120g rucola
250g cherry tomatoes
40g anchovies paste
1 glass of white wine
1 garlic clove
1 tbsp oil
Salt and pepper to taste

Ingredient note: none

How-to:
1. Be sure to get your butcher to slice the veal thin enough to have nice rolls. Otherwise, make them thinner with a meat beater.
2. Spread the anchovies paste on one side of every veal slice. You might be left with same paste, do not feel forced to use it all. Distribute the rucola on each slice and roll them up. Fix the rolls with some kitchen wire. Season with salt and pepper.
3. Press the garlic and sauté it in the oil. Remove it when it start to take some color. Add the rolls and the tomatoes. Brown the rolls on high heat. Add half of the wine and continue cooking covered on medium heat until the meat is not cooked or 5’. Turn occasionally.
4. Distribute the rolls and the tomatoes among four dishes. Glaze the pan with the remaining wine and distribute the so-obtained sauce on top. Serve immediately.