After weeks of wailing about the weather and devouring salads for breakfast, lunch, and dinner (and yes, I do mean breakfast), I craved meat.
I recently hit upon what I consider to be summer-meat-ingeniousness: thin slices of beef, veal, or pork, wrapped around some veg, cooked for a mere ten minutes in a sauce of tomatoes plus broth, with a handful of fresh gnocchi cooking along in the same pan.
Complete dinner, twenty minutes tops, no oven, and one pan.
I am in roulade love.
For last week's version (with much prettier pictures), check out Veal Roulade with Herbed Eggplant & Peppers.
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