Involtini with rosemary potatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Roast pine nuts in a small pan without fat while turning. Rinse potatoes under cold water, drain and peel

2. 2

   Cut the cheese into slices. Wash meat, dab dry, season with salt and pepper, cover with ham and cheese, roll up and pin with wooden skewers. Heat 2 tablespoons of oil in a large frying pan and fry the rolls for about 6 minutes, turning them over. Remove from the pan, deglaze with stock and white wine, bring to the boil, return the roulades to the pan and continue cooking for approx. 10 minutes with the lid closed.

3. 3

   Wash the rosemary, shake dry, pluck the needles from the twigs and chop. Depending on the size, cut the potatoes in half. Heat 4 tablespoons of oil in a frying pan and fry the potatoes for about 8 minutes while turning. Season with salt and rosemary

4. 4

   For the salad, wash and halve the tomatoes. Clean, wash and shake dry lettuce and cut into smaller pieces if necessary. For the vinaigrette, whisk vinegar with salt and pepper. Add 4 tablespoons of oil drop by drop. Peel and finely dice the onion and stir into the vinaigrette. Mix salad, tomatoes, vinaigrette and pine nuts

5. 5

   Remove the roulades from the sauce and keep warm. Cut the butter into small cubes, add to the sauce bit by bit and mix with a whisk. Arrange salad, potatoes, roulades and sauce

Nutrition Facts

KCAL
880 kcal

CARBS
34 g

FATS
54 g

PROTEINS
52 g