Fine veal rolls with Parma ham

Name: Fine veal rolls with Parma ham
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 small courgettes (about 165 g each); 6 Veal cutlet (approx. 110 g each); 15 g medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 6 discs Parma ham (about 8 g each); 2 TABLESPOONS Oil; 500 ml Vegetable broth (instant); 100 g Whipped cream; 50 ml dry white wine; 300 g ribbon noodles; 100 g Mushrooms; 1 Double pack of Jäger sauce; 7-10 Tbsp Marjoram; 7-10 Tbsp wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 small courgettes (about 165 g each)
6 Veal cutlet (approx. 110 g each)
15 g medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
6 discs Parma ham (about 8 g each)
2 TABLESPOONS Oil
500 ml Vegetable broth (instant)
100 g Whipped cream
50 ml dry white wine
300 g ribbon noodles
100 g Mushrooms
1 Double pack of Jäger sauce
7-10 Tbsp Marjoram
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the zucchini, cut off the ends. Cut the zucchini into long, slightly thicker strips. Finely dice two strips and put them to one side, covered. Wash the flesh, dab dry.
2
Place them side by side on a board, spread with mustard, season with salt and pepper and place a slice of Parma ham on each. Place zucchini strips crosswise on slices of meat so that the ends protrude.
3
Roll up the meat into roulades and stick them together with wooden skewers. Heat the oil in a casserole, add the roulades and fry thoroughly all around. Deglaze with stock, cream and wine, cover and let it stew for about 20 minutes.
4
In the meantime, put the noodles in boiling salted water and simmer for about 11 minutes. Clean (possibly wash) the mushrooms and slice them very finely. Lift the roulades out of the gravy and keep them warm.
5
Bring the gravy to the boil and stir in the sauce powder. Simmer for about 1 minute at low heat, stirring several times. Add roulades and half of the mushrooms to the sauce, bring to the boil briefly. Pour the noodles into a sieve, quench briefly and drain.
6
Serve pasta and roulades on plates, sprinkled with remaining mushrooms and garnished with marjoram and diced zucchini if desired.