VEAL ROLLS WITH GORGONZOLA SAUCE

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One of the traditional German foods is Rouladen, which means rolls.These can be made of cabbage (“Krautrouladen”), beef (“Rinderrouladen”), or like the ones I made here using veal (“Kalbsrouladen”). I added this recipe to my collection because it is fairly easy to make and tastes very delicious. All you need is a deep skillet with a lid and you’re good to go! Most supermarkets carry veal scallopini or if you can get local veal at a farmers market like I do, that’s definitely your best bet. The rolls are rather easy to put together and the cooking time is under 30 minutes. The combination of veal, bacon, onion, and thyme leaves gives it a very aromatic taste and the rather hearty sauce made with gorgonzola cheese makes you wish you had doubled the recipe. The sauce is made with fermented heavy whipping cream to make it lactose free. If you’re not a big fan of gorgonzola cheese, you can easily leave it out and it’ll taste just as good. This dish goes well with red cabbage, sautéed green beans, or carrots. Add some fresh greens as a starter salad and you have a perfect meal for a special occasion.

SERVES 4
INGREDIENTS
4 sprigs of thyme
2 small onions
8 slices of bacon
8 veal scallopini
1 tbsp ghee
3 cups of vegetable broth
2 cups fermented heavy whipping cream (see recipe below)
1 cup gorgonzola crumbles (or other blue cheese)
2 tbsp parsley, minced
sea salt
fresh grated black pepper

INSTRUCTIONS
Peel the onions and cut into 4 quarters.

Remove the leaves from the thyme and discard the sprigs.

Lay the veal scallopini flat on a cutting board. Season with salt and pepper. Add the thyme leaves, bacon, and a piece of onion. Roll the veal tightly around the onion and secure the end with wooden toothpicks or twine.

Melt the ghee in a large skillet on high heat and add the veal rolls. Fry the rolls until browned all around. Add the vegetable broth, reduce the heat to a simmer, and cover the skillet with the lid. Simmer the rolls until the meat inside the rolls is cooked, about 15 to 20 minutes.

Remove the veal rolls and set aside. With the lid removed, cook the vegetable broth until the liquid is mostly reduced. Turn the heat to the lowest setting and add the fermented heavy whipping cream and gorgonzola cheese and let melt into a sauce stirring occasionally. Add the remaining thyme leaves and parsley. Season with salt and pepper.

Remove the tooth picks or twine from the veal rolls and serve with gorgonzola sauce and your favorite vegetables.

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FERMENTED HEAVY WHIPPING CREAM

INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container

INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).

WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.

In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.

Add the mixture to the pot with the heavy whipping cream and stir well.

Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.

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