Veal Rolls With Rice And Peas - cooking recipe

Ingredients

8 slices pancetta
8 None veal cutlets (1 3/4 lbs)
2/3 cup drained sun-dried tomatoes in oil, thinly sliced
1/3 cup pitted green olives, thinly sliced
1 tbsp drained baby capers, rinsed
2 tsp fresh marjoram leaves
2 cups chicken stock
3 tbsp butter
2 cups arborio rice
1 cup frozen petite peas
3/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 tbsp olive oil

Preparation

Preheat the oven to 350\u00b0F.
Place one slice of pancetta on each veal cutlet. Divide the tomato, olives, capers and marjoram among the cutlets. Roll up to enclose the filling, then tie with kitchen string to secure.
Meanwhile, for the rice and peas, place 4 cups water and stock in a medium saucepan and bring to a boil. Reduce the heat to low and simmer, covered. Melt the butter in a large saucepan on medium heat. Cook the rice, stirring, until the rice is coated in the butter and is slightly opaque.
Stir in 1 cup of the hot stock mixture, and cook, stirring, on low heat, until the liquid is absorbed. Continue adding the stock mixture, in 1 cup batches, stirring until absorbed after each addition (this will take 30-35 mins or until rice is tender but firm to the bite). Add the peas with the last of the stock mixture. Stir in the cheese and parsley.
Heat the oil in large skillet on medium heat. Cook the rolls, uncovered, until browned all over. Place on a baking pan. Bake, uncovered, for about 10 mins or until cooked through.
Serve the veal rolls with rice and peas.