Episode 468
Veal Roulade with Tapenade Coulis, Squash and Turnips
The Culinary Institute of America
January 3, 20232m 19s
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Show Notes
European veal tenderloin works perfectly for this Genoa-Style Veal Roulade. The tender cut of meat lends itself well to rolling around the bright herb filling. Paired with Delicata squash, Tokyo turnips, and a Tapenade Coulis, your guests will love the beautiful presentation of this veal roulade! This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.