Involtini with green ribbon noodles
easy
45 mins
45 mins
Ingredients
- 50 g Rocket
- 1 glass (156 ml) paprika-filled olives
- 8 thin slices of pork cutlet (approx. 100 g each)
- 7-10 Tbsp Pepper
- 8 discs Parma ham (about 20 g each)
- 1 TABLESPOON Oil
- 100 ml dry white wine
- 300 ml Meat broth (instant)
- 250 g green ribbon noodles
- 7-10 Tbsp Salt
- 200 g cherry tomatoes
- 1 Onion
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp dried basil
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean, wash and drain the rocket, put 8 leaves aside. Drain the olives and cut into slices. Place slices of meat on a large kitchen board and beat slightly flat.
- 2
Season with pepper. Place a slice of ham on each slice of meat. Spread rocket and half of the olives on top. Roll up the meat. Fix it with wooden skewers. Place 1 rocket leaf around each roll.
- 3
Heat the oil in a frying pan. Sauté the rolls in it vigorously while turning. Deglaze with wine and stock, bring to the boil, cover and cook for about 15 minutes. Cook pasta in boiling salted water according to package instructions.
- 4
Wash the tomatoes, dab dry and cut in half. Peel and finely chop the onion. Heat the fat in a pan. Sauté the onion in it. Add tomatoes and remaining olives and braise for about 3 minutes.
- 5
Season to taste with salt, pepper and basil. Drain the pasta, drain and fold in. Stir the starch with a little cold water until smooth, thicken the stock, bring to the boil again. Season to taste with salt and pepper.
- 6
Arrange noodles with 2 meat rolls on plates. Pour a little sauce over the rolls. Add the rest of the sauce separately.
Nutrition Facts
640 kcal
51 g
19 g
59 g
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