Involtini (veal rolls)
easy
50 mins
50 mins
Ingredients
- 1 Onion
- 2 Garlic cloves
- 8 Sage leaves
- 1 potty Thyme
- 1 sprig of rosemary
- 1/2 bunch Parsley
- 175 g Calf's liver
- 6 thin veal roulades (à 110-120 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 12 discs (approx. 110 g) Parma ham
- 2-3 TABLESPOONS Oil
- 1 TABLESPOON Tomato paste
- 1/4 l dry white wine
- 1/4 l clear broth (instant)
- 1 TABLESPOON dark sauce thickener
- 7-10 Tbsp little wooden skewers
Directions
- 1
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Wash sage, thyme, rosemary and parsley, dab dry and chop the leaves, except for 3 sage leaves. Mix herbs, except for 1 teaspoon, onion and garlic. Wash the liver, dab dry and cut into strips.
- 2
Place veal roulades side by side on a large kitchen board and flatten. Season with salt and pepper and brush with the herb mixture. Cover with Parma ham and halve the roulades once crosswise. Place a strip of liver on each roulade and roll it up. Pin them with small wooden skewers. Heat the oil in a pan and fry the roulades thoroughly while turning them. Stir tomato paste into the pan and deglaze with white wine and stock. Add the remaining sage leaves and braise covered for about 15 minutes. Season the roast stock with salt and pepper. Stir in sauce thickener as desired and bring to the boil.
- 3
Heat the oil in a pan and fry the roulades thoroughly while turning them. Stir tomato paste into the pan and deglaze with white wine and stock. Add the remaining sage leaves and braise covered for about 15 minutes. Season the roast stock with salt and pepper. Stir in sauce thickener as desired and bring to the boil. Serve with remaining herbs. Serve with ribbon noodles
Nutrition Facts
460 kcal
3 g
21 g
51 g
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