Wild garlic and veal involtini

Wild garlic and veal involtini

Total: 1 hr 20 Min. | Active: 45 Min.
Nutritional value / people: 662 kcal
, Fat: 39 g
, Carbohydrate: 34 g
, Protein: 40 g


4 people


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:

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Romanesco broccoli and potatoes

500g Romanesco broccoli, cut into florets
500g new potatoes, quartered lengthwise
2tbsp olive oil
¾tsp salt


150g cream cheese (e.g. Tartare spreadable cheese with sea salt)
½bunch wild garlic (approx. 10 g), finely chopped
30g dried apple rings (soft), finely chopped
a little Tasmanian mountain pepper


8 thin veal cutlets (each approx. 60 g) pounded flat
¼tsp salt
a little pepper
70g Mostbröckli (beef sausage)
oil for frying
2dl single cream for sauces
1dl meat bouillon
1tbsp maple syrup
½bunch wild garlic, finely chopped
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How it's done

Romanesco broccoli and potatoes

Mix the broccoli and potatoes with the oil and salt, spread onto a baking tray lined with baking paper.

Roast for approx. 35 mins. in the centre of an oven preheated to 200°C.


Mix the cream cheese, wild garlic, apples and pepper.


Season the veal cutlets, top with the Mostbröckli, spread the filling on top, roll up the cutlets and secure each one with a toothpick. Heat the oil in a frying pan, fry the involtini on all sides for approx. 4 mins. Remove and keep warm. Pour in the cream, stock and maple syrup, reduce for approx. 10 mins. Return the meat to the pan and heat gently. Add the wild garlic. Serve the involtini with the Romanesco broccoli and potatoes.

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