Pesto and Sun-dried Tomato Veal
Steamer Recipes > Vegetables

Pesto and Sun-dried Tomato Veal

Pesto and Sun Dried Tomato is rated 5.0 / 5 based on 1 votes.


Preparation Time: 15 minutes
Cooking Time: 17-18 minutes


  • For basil pesto
  • ⅓ cup toasted pine nuts
  • One cup tightly packed fresh basil leaves
  • cup parmesan, grated
  • Two cloves garlic, crushed
  • cup olive oil
  • salt and pepper to taste
  • skewers and toothpicks
  • Four veal scallops, about 150 g (5 oz) each, cut in half crosswise
  • 12-16 large spinach leaves
  • cup oil-packed sun dried tomatoes, drained
  • 250 g (8 oz) mushrooms, stemmed and sliced


  1. To make pesto, put basil, Parmesan, basil, pine nuts, garlic, half of olive oil, salt and pepper in a food processor and puree.
  2. Pour in remaining oil in a thin stream while machine is running.
  3. Pound veal with a meat mallet until thin. lay the veal flat on a work surface.
  4. Spread pesto over two-thirds of each piece and place 3-4 sun dried tomatoes at one end.
  5. Roll veal up and secure with a toothpick or skewer at a 45 degree angle.
  6. Using a tong, plunge each spinach into boiling water and allow to soften for 2-3 seconds.
  7. Drain, remove toothpick and wrap 1 leaf around each veal roll, overlapping 2 leaves if necessary. Secure again using toothpick.
  8. Place mushrooms in a steamer basket or bamboo steamer line with parchment paper with veal on top.
  9. Pour the pot or wok with water and bring to a rapid simmer (steamer should not touch the water).
  10. Put the steamer over water, cover and steam for 10-15 minutes until cooked. Remove toothpick.
  11. Serve veal whole or cut diagonally with cut side up to reveal colourful centre.
  12. Serve with garlic mashed potatoes and mushrooms or steamed rice.