Involtini di vitello (veal rolls)

Involtini di vitello (veal rolls)

Total: 40 min. | Active: 40 min.
Nutritional value / people: 275 kcal
, Fat: 12 g
, Carbohydrate: 3 g
, Protein: 37 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Involtini

12 veal steaks (e.g. flank, approx. 50 g each)
12 basil leaves
150 g soft goats' cheese (Chavroux)
1 garlic clove
2 pinches salt
a little pepper

Fry

olive oil for frying
½ tsp salt
a little pepper

Sauce

1 dl white wine
2 dl meat bouillon
1 sachet saffron
some saffron threads
½ tbsp butter, soft
½ tbsp white flour
salt and pepper to taste
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How it's done

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Involtini

Pound the steaks until slightly flattened, place 1 basil leaf on each steak. Mix the cream cheese with the pressed garlic, season and spread the mixture over the steaks, roll them up and secure with a toothpick.

Fry

Heat the oil in a frying pan, fry the Involtini in batches over a medium heat for approx. 5 mins. all over, remove from the pan, season and keep warm.

Sauce

Wipe the cooking fat from the pan, add the wine, stock and saffron, bring to the boil then reduce the heat. Mix the butter and flour, add them to the pan while stirring, simmer for approx. 5 mins. Return the Involtini to the pan, heat gently, season the sauce.

Good to know
Serve with: Polenta.
Tip: replace veal with beef rump.

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