Charlevoix veal ribs stuffed with leeks
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Ingredients
- 4 Charlevoix veal ribs
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 3 to 4 Charlevoix veal sausages
- 2 to 3 basil, mint or coriander branches
- 100 g (100 ml) of Migneron de Charlevoix cheese
- 15 ml (1 tablespoon) of oil
- Salt and pepper, up to taste
Preparation
Side-by-side mode
- Incise the veal on its thickness to form a pocket. Remove sausage guts to keep only the flesh.
- Stuff all ingredients inside veal ribs, then salt, pepper and oil.
- In a pan, broil for 7 to 8 minutes over each side.
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