Bagna With Veal, Sage, Buffalo Mozzerella, Rocket & Home Made Red Pesto


For the red pesto: ( you will get about 250 gr pesto, this is 1.5 little 170 ml
Fresh cleaned basil, 10 gr
inch sundried tomatoes oil, 135 gr, well drained, the oil sa
tablespoon oil from the sundried tomatoes, 2
tablespoon a fruity olive oil, 1
tablespoon balsamic vinegar, 1.5
2 fat cloves of garlic, peeled & cut up into pieces
Parmesan cheese, 40 gr, grated
inch Pine nuts, 3 tablespoons, dry roasted a pan for about 3 to 5 minutes, from time to time shake the pan <
tablespoon the fruity olive oil: 2 extra
For the sandwich:
2 veal cuts, thinly sliced, about 125 gr for 2 persons
4 large sage leaves
1 ball of fresh buffalo mozzerella, well drained & sliced into thicker slices
fresh red pesto
1 handfull of rocket leaves
2 bagnas, horizontally cut into 2 ( or 2 little ciabatta rolls )


Preheat the oven to 200°C.
First make the red pesto. Take a medium bowl & take the basil leaves, torn them & place into the bowl. Add the drained sundried tomatoes, the garlic pieces, the balsamic vinegar, the 2 tablespoons of the reserved oil from the sundried tomatoes & the 1 tablespoon of the olive oil.
Now, add the 1.5 tablespoons of the balsamic vinegar. Add the grated Parmesan cheese & the 3 tablespoons of the roasted pine nuts. Mix well with a mixer or in a blender until it is smooth. Taste. It has to taste divine by now!!
I added the 2 tablespoons of the fruity olive oil because it was a bit too thick, just to loosen it a bit. I prefer my pesto thick.
If you want it looser, just add 2 or 3 tablespoons of the olive oil extra.
Now you can fill your 2 little jam pots with the pesto. Label it. You can put the pesto into the fridge & use it whenever you want. It will keep for about 2 to 3 weeks.
Now, for the sandwiches. Take a little non stick pan & heat up on high. Pour baking margarine in it. Add the veal slices. Season with pepper & sea salt. Fry until rosé. Fry on both sides. Set aside. Take the bottom side of the sandwiches. Smear 1 layer of the red pesto all over the base. Top that with rocket leaves, add the fried veal pieces on this, add 2 sage leaves & top with 1.5 slices of fresh mozzerella. Place these sandwiches under the grill & place the top of the sandwiches sliced side up under the grill.
Let it stand in the oven for about 6 to 8 minutes untill the cheese is a bit browned & a bit melted. Place the top on each sandwich & enjoy!!




I made this lovely sandwich today.
I had sage in my mini garden & wanted to use it. I also had veal in my fridge. I wanted a warm sandwich because it was raining outside.
Buffalo mozzerella goes beautifully together with sage, veal & rocket.
I made home made fresh red pesto to go with it. All the flavours work so well together!


1.0 servings


Thursday, December 10, 2009 - 6:02pm


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