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Easter Recipes Breakfast Recipes Starters, Sides & Salads Recipes Scotch Eggs Baked Brie & Camembert with Walnuts Pie Maker Spinach & Bacon Quiche Damper Sticks with Bacon & Feta Cauliflower Steaks with Gremolata Smørrebrød - Herring Open Sandwich Chorizo and Prawn Bites Bellino Tomato Damper Pumpkin, Peach and Avocado Salad Smoked Salmon Involtini Avocado Greek Salad Halloumi Fries Qukes® Baby Cucumber Boats Stonefruit Salad Truss Tomato, Grilled Watermelon & Feta Salad Sautéed Brussels Sprouts with Chorizo Kale Roasted Pumpkin, Broccolini & Seeds Broccolini Cashew Salad Avocado Bruschetta Loaded Hasselback Potatoes Strawberry & Spinach Salad with Haloumi Avocado and Zucchini Fritters Baked Vegetable Chips Pizza Muffins Beer Crumbed Onion Rings Corned Beef Reuben Sandwich 3 Cheese Fondue Balsamic and Maple Roasted Vegetables Classic Chicken Caesar Salad Yorkshire Pudding Corn & Bean Salsa Prawn & Mango Salsa Sundried Tomato & Garlic Prawn Pasta Qukes® Baby Cucumber Sandwiches Sensational Salad with Peaches & Feta Salmon & Mixed Bean Salad Salmon & Lentil Salad with Capers & Raisins Tiger Prawn & Potato Salad White Bean Cous Cous Salad Streaky Bacon, Feta Cheese & Avocado Salad Asparagus Summer Salad with Mushrooms & Bacon Caprese Salad Halloumi with Lentil Salad Pesto Pasta Salad with Feta, Sundried Tomatoes & Pine Nuts Potato & Avocado Salad Broccoli Salad Orange & Beetroot Salad Pear & Walnut Salad Quinoa, Seeds, Avocado & Mango Salad Roasted Vegetable Salad With Garlic Mustard Dressing Wholemeal Pasta & Kumara Salad Lentil, Beetroot & Stuffed Pepper Salad Five Bean Salad Mini Pea, Mint & Goats’ Cheese Quiches Cheddar Cheese & Broccoli Soup Tomato, Feta & Olive tart Haloumi & Eggplant Bruschetta Bacon, Spinach & Cheese Turnovers Baked Mushrooms with Goats Cheese & Sun Dried Tomatoes Baked Camembert with Bread Smoked Salmon Blinis with Rocket Smoked Salmon Tartines with Caper & Red Onion Chutney Smoked Salmon & Cucumber Bites Smoked Salmon & Chive Tarts Salmon & Egg Pies Turkey Cucumber Bites Turkey & Pine Nut Sausage Rolls Beef, Chilli & Potato Empanada Sweetcorn, Bacon & Vegetable Fritters Grape & Prosciutto Crostini Scrambled Tomatoes Bread & Butter Pickles Mexican Spiced Guacamole Creamy White Wine Sauce Beetroot & Cannellini Bean Dip with Vegetable Dippers Mini Vegetable Tarts Veal Involtini in Tomato Sauce selected Broccoli & Smoked Salmon Croquettes Rosemary & Sea Salt Potato Wedges Cauliflower Nuggets Spicy Sweet Potato Fries Cauliflower Spiced Rice Sautéed Brussel Sprouts with Garlic & Red Onion Crispy Tuna, Sweet Potato & Corn Balls Kale Bread Stuffed Capsicum Antipasto Tarts with Ricotta Ricotta & Spinach Stuffed Tomatoes Main Meals Recipes Desserts Recipes Kids Recipes Drinks Recipes Gluten Free Recipes Berry Recipes ALDI MiniRoos Mighty Menu Recipes Back to School Recipes
Veal Involtini in Tomato Sauce Method Wrap 1 piece of veal around 2 basil leaves and 1 piece of bocconcini, ensuring filling is enclosed. Secure with a toothpick.Repeat process with all remaining veal, basil leaves and bocconcini (other than the basil for serving). Heat half the oil in a large non stick frying pan over medium-high heat. In batches, cook the veal for 2 minutes each side or until completely brown. Transfer to a plate and cover to keep warm. Heat remaining oil in pan over medium heat. Add onion and cook, stirring constantly, for 5 minutes or until soft. Add garlic and cook for 1 minute or until fragrance releases. Add pasta sauce and stock and bring to the boil. Once boiling, reduce heat to low. Return veal, and any juices, to pan. Cook, turning occasionally, for 5 minutes or until veal is cooked through and bocconcini just begins to melt. Season with salt and pepper. Serve involtini and sauce topped with fresh basil leaves.