Harlequin roast

Every dinner party needs a special dish to entice your guests to sit and eat with pleasure, sharing your company and enjoying good conversation. This is true, in particular, for those special celebrations such as Christmas or Carnival. For these occasions we have created an really enticing recipe with an unusual name, Harlequin roast: starting with an omelette, spinach, a nice red pepper and a leaf of radicchio, we can make a truly cheerful dish. As for the meat, you should not feel in any way compelled to buy veal: you could instead opt for turkey or pork without sacrificing in any way the flavours and enjoyment of your roast Harlequin - and without emptying your pockets!


  • meat 1000 grams Choose from pork, turkey or beef fillets
  • red peppers A red pepper
  • Italian omelette 200 grams With spinach
  • cooked ham Two slices
  • cheese Two slices of cheese
  • radicchio A few radicchio leaves
  • salt To taste
  • pepper To taste
  • white wine To taste
90 minutes Total time
60 minutes Active time
Serves 6 persons
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Make an omelette with a couple of eggs, 50g of spinach, a handful of parmesan and a pinch of salt. Set aside. Cut up the peppers into strips, remove the seeds, wash and blanch them in water and vinegar. Set aside. Unroll the meat, add salt and pepper to taste. Add the omelette, peppers, ham and cheese and radicchio. Roll up and tie tightly. Brown the roll in a frying pan. Then transfer it to a baking dish with a little white wine. Cover tightly with tin foil and bake at 200°C for 1 hour. Once cooked, remove the roast from the oven, wrap in more tin foil and set aside. When it's cold, you can slice it, reheat it and serve with the cooking juices reduced on the hob and thickened with a teaspoon of flour.

To prepare Harlequin roast, we recommend in principle that you buy a fine cut of veal: but if you prefer other meat, try pork or even turkey.
The origin of this recipe for Harlequin roast is in the countries of Central Europe, and particularly Austria.

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