Posted in Recipes

Bagna with warm veal, sage, buffalo mozzerella, rocket & home made red pesto

I made this lovely sandwich today.

I had sage in my mini garden & wanted to use it. I also had veal in my fridge. I wanted a warm sandwich because it was raining outside.

Buffalo mozzerella goes beautifully together with sage, veal & rocket.
I made home made fresh red pesto to go with it. All the flavours work so well together!
Recipe: For 2 persons, each 1 bagna
* For the red pesto: ( you will get about 250 gr pesto, this is 1.5 little 170 ml jam pots )
Fresh cleaned basil, 10 gr
sundried tomatoes in oil, 135 gr, well drained, the oil saved
oil from the sundried tomatoes, 2 tablespoons
a fruity olive oil, 1 tablespoon
balsamic vinegar, 1.5 tablespoons
2 fat cloves of garlic, peeled & cut up into pieces
Parmesan cheese, 40 gr, grated
Pine nuts, 3 tablespoons, dry roasted in a pan for about 3 to 5 minutes, from time to time shake the pan so that the pine nuts are evenly browned, then a bit cooled off
the fruity olive oil: 2 tablespoons extra
* For the sandwich:
2 veal cuts, thinly sliced, about 125 gr for 2 persons
4 large sage leaves
1 ball of fresh buffalo mozzerella, well drained & sliced into thicker slices
fresh red pesto
1 handfull of rocket leaves
2 bagnas, horizontally cut into 2 ( or 2 little ciabatta rolls )
1. Preheat the oven to 200°C.
2. First make the red pesto. Take a medium bowl & take the basil leaves, torn them & place into the bowl. Add the drained sundried tomatoes, the garlic pieces, the balsamic vinegar, the 2 tablespoons of the reserved oil from the sundried tomatoes & the 1 tablespoon of the olive oil.
Now, add the 1.5 tablespoons of the balsamic vinegar. Add the grated Parmesan cheese & the 3 tablespoons of the roasted pine nuts. Mix well with a mixer or in a blender until it is smooth. Taste. It has to taste divine by now!!
3. I added the 2 tablespoons of the fruity olive oil because it was a bit too thick, just to loosen it a bit. I prefer my pesto thick.
If you want it looser, just add 2 or 3 tablespoons of the olive oil extra.
4. Now you can fill your 2 little jam pots with the pesto. Label it. You can put the pesto into the fridge & use it whenever you want. It will keep for about 2 to 3 weeks.
5. Now, for the sandwiches. Take a little non stick pan & heat up on high. Pour baking margarine in it. Add the veal slices. Season with pepper & sea salt. Fry until rosé. Fry on both sides. Set aside. Take the bottom side of the sandwiches. Smear 1 layer of the red pesto all over the base. Top that with rocket leaves, add the fried veal pieces on this, add 2 sage leaves & top with 1.5 slices of fresh mozzerella. Place these sandwiches under the grill & place the top of the sandwiches sliced side up under the grill.
6. Let it stand in the oven for about 6 to 8 minutes untill the cheese is a bit browned & a bit melted. Place the top on each sandwich & enjoy!!

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

71 thoughts on “Bagna with warm veal, sage, buffalo mozzerella, rocket & home made red pesto

  1. Yum Sophie! that sandwich looks so delicious & apart!! I love those yummie flavours!!!! and home made red pesto: oooh my!!!

  2. Yum: red pesto sounds so good,…. & to combine that with those yummie flavours in that yummie sandwich, must taste great!!!Thanks, Sophie!

  3. Wow, what a sandwich! I really love sun dried tomato pesto. I love how the tomato gives just a hint of sweetness.

  4. Wow this is so creative — I’ve never had red pesto before — it looks amazing… I’ll have to make this sometime soon!

  5. Mmmmm is absolutely right! Wow! This looks delicious. I might just try your red pesto recipe, it looks simple and fabulous!

  6. first of all, that bread looks so amazing. secondly, red pesto? yes please! this is one fantastic sandwich, sophie!

  7. Por Dios Sophie, esto se ve delicioso y con el hambre que estoy,recién llego del trabajo, me lo devoraría ahora. Besos

  8. Red pesto…I love pesto, but never had with tomatoes…it is time to try this one. This sandwich looks terrific. Again, thank you so visiting my site.

  9. Everything about this sandwich looks delicious. I just love how the mozzarella has started to melt on top, and that veal looks so juicy! And red pesto…wow!

  10. what an incredible combination of flavors! I love the idea of sage in there. And Buffalo mozzarella! Is there anything better?

  11. Oh, the red pesto sounds so lovely and it’s such a nice change from the typical green pesto!!!

  12. A real hearty sandwich, just what I like! And I have to say, I’m glad you picked veal … I have a real soft spot for it. People should use it more! I know I would, if it wasn’t so pricey at my store.

  13. That is an amazing looking sandwich. Not often we have a veal sandwich, I paired veal with mushrooms and pasta a couple weeks ago, and was really happy with the combination. Your post is very inspiring.Lori Lynn

  14. Hi Sophie, I wanted to comment on your yogurt post but when my eyes stopped on this bagna I felt lost for comments. Sandwiches are my soft spot. And this looks delicious. mmmmmmm!

  15. This looks great. I could almost smell it when I was reading the post. It seems like a perfect comfort meal. I could use a sandwich like that right now. lovely.

  16. Adore red pesto and my recipe is a wee bit different … well actually – I never had a recipe and just made it up each time – which is why it’s hit and miss. I am writing this down. The whole meal is grand.

  17. That sounds like one delicious sarnie. Red pesto is also a new on on me, but I really must try it. The basil and sage are doing well in my garden right now.

  18. Freezere is great as well. I always store extra that I store in the freezer. If you make ezrta, place them in an ice cube tray, freeze them. Then transfer the ice cubes 3 by 3 into bags that I vacuum seal that put back in the freeer. That way I don’t get freezer burn and you can have pesto on hands whenever you need some. Check my pistachio pesto recipe, it’s to die for.

  19. Mmmmm I like the sound of the red pesto! I often make standard basil pesto but I must try it with sun-dried tomatoes.

  20. @ everyone: thanks for stopping by & giving me such lovely comments!@ Jackie: thanks for those usefull tips! I will do that!

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