Involtini with tagliatelle and carrot
very easy
60 mins
60 mins
Ingredients
- 1 collar young carrots (approx. 600 g)
- 3-4 Stem(s) Sage
- 8 (à 75 g) thin escalopes of veal
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 discs (15 g each) Parma ham
- 80 g grated parmesan cheese
- 3 TABLESPOONS Oil
- 1 TABLESPOON Tomato paste
- 150 ml dry red wine
- 450 ml Meat broth
- 200 g Tagliatelle noodles
- 3-4 Tsp Cornstarch
- 7-10 Tbsp Sugar
- 2 Freezer bag
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel the carrots, leaving a little green. Wash the carrots. Wash sage, shake dry, pluck leaves from the stalks. Wash the meat, dab dry and beat the meat flatter one after the other between two freezer bags with a meat tenderizer (or a small stem pot). Season with salt and pepper. Place 1 slice of ham and 2-3 sage leaves on each slice of meat. Sprinkle with parmesan. Roll up the cutlets firmly and fix them with wooden skewers
- 2
Heat 2 tablespoons of oil in a frying pan, fry the rolls vigorously on all sides. Add the tomato paste and roast for 1-2 minutes while stirring. Deglaze with wine, bring to the boil and reduce by half. Add stock, bring to the boil and braise the rolls for another 15 minutes. Cook pasta in boiling salted water according to package instructions. Heat 1 tablespoon of oil in a frying pan. Fry the carrots for 2-3 minutes while turning, season with salt and pepper, then cover and cook for 7-8 minutes until al dente
- 3
Mix starch with a little water, thicken simmering meat stock with it, season with salt, pepper and some sugar. Drain noodles, drain, arrange on plates with meat and sauce and garnish with sage
Nutrition Facts
610 kcal
45 g
20 g
52 g
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