Try Neil Perry's quick version of an Italian classic - rolled veal pan fried and simmered in a tasty fresh tomato, onion and fennel sauce.
To make tomato sauce, heat a little extra virgin olive oil in a pan and saute the garlic and onion with a little salt.
Add the tomatoes, saute further and add some freshly ground pepper.
Lay out the veal pieces and place layers of fennel leaf, anchovy and thyme on each.
Roll the veal pieces up loosely and thread toothpicks through the ends to hold them together.
Season the veal well with salt and pepper.
Heat a little olive oil in a pan. Add the veal, cook 1 minute then turn.
Add the tomato sauce and 1 Tablespoon fennel leaves, a little more pepper and another splash of olive oil.
Cook a further minute.
Remove the toothpicks and serve with the tomato sauce..
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