Involtini with rosemary potatoes

Name: Involtini with rosemary potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g baby potatoes; 2 TABLESPOONS Pine nuts; 250 g Mozzarella; 8 thin pork cutlets (about 80 g each); 7-10 Tbsp salt, pepper; 8 discs Parma ham; 8 TABLESPOONS Sunflower oil; 1⁄8 l dry white wine; 2 Branches of rosemary; 7-10 Tbsp Sea salt; 250 g cherry tomatoes; 150 g Arugula (rocket); 1 small onion; 4 TABLESPOONS Balsamic vinegar; 60 g icy butter; 7-10 Tbsp wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g baby potatoes
2 TABLESPOONS Pine nuts
250 g Mozzarella
8 thin pork cutlets (about 80 g each)
7-10 Tbsp salt, pepper
8 discs Parma ham
8 TABLESPOONS Sunflower oil
1⁄8 l dry white wine
2 Branches of rosemary
7-10 Tbsp Sea salt
250 g cherry tomatoes
150 g Arugula (rocket)
1 small onion
4 TABLESPOONS Balsamic vinegar
60 g icy butter
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes thoroughly and cook covered for about 20 minutes. Roast pine nuts in a pan until golden brown. Take them out. Quench potatoes cold, peel and let them cool down.
2
For the Involtini Mozzarella cut into 8 slices. Dab the meat dry and possibly tap it thinner. Season with salt and pepper. Cover each with 1 slice of ham and mozzarella, roll up and pin.
3
Heat 2 tablespoons of oil in a casserole or frying pan. Fry the rolls in the pan for about 6 minutes. Deglaze frying set with wine and approx. 1⁄4 l water. Bring everything to the boil, cover and braise for about 10 minutes.
4
Wash the rosemary, shake dry, pluck the needles and chop finely. Depending on the size, cut the potatoes in half if necessary. Heat 3 tablespoons of oil in a large frying pan. Fry the potatoes for about 10 minutes until golden brown.
5
Season with rosemary and sea salt.
6
For the salad, wash and halve the tomatoes. Clean, wash, shake dry and pluck the arugula smaller. For the vinaigrette, peel and finely dice the onion. Whisk vinegar, onion, salt and pepper.
7
Fold down 3 tbsp. oil. Mix with tomatoes and rocket.
8
Remove Involtini from the sauce and keep warm. Boil up the sauce. Cut butter into small pieces and stir into the sauce bit by bit with a whisk (see right). Season to taste with salt and pepper.
9
Dress everything.