Italian roulades with asparagus and crispy biscuits

Name: Italian roulades with asparagus and crispy biscuits
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g green asparagus; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 65 g Anchovies (glass or can); 4 Stem(s) Basil; 4 thin pork cutlets (approx. 150 g each); 8 dried soft tomatoes; 5 TABLESPOONS Oil; 1/8 l White wine; 7-10 Tbsp Juice of 1 orange; 100 g Whipped cream; 1 Bag of sauce powder "Sauce Hollandaise; 75 g cold butter; 1 package (750 g) Dumpling dough "half and half" (refrigerated shelf); 100 g very fine soup noodles (e.g. Filini); 1 Egg (Gr. M); 7-10 Tbsp wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g green asparagus
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
65 g Anchovies (glass or can)
4 Stem(s) Basil
4 thin pork cutlets (approx. 150 g each)
8 dried soft tomatoes
5 TABLESPOONS Oil
1/8 l White wine
7-10 Tbsp Juice of 1 orange
100 g Whipped cream
1 Bag of sauce powder "Sauce Hollandaise
75 g cold butter
1 package (750 g) Dumpling dough "half and half" (refrigerated shelf)
100 g very fine soup noodles (e.g. Filini)
1 Egg (Gr. M)
7-10 Tbsp wooden skewers

Directions

1
Wash the asparagus, cut off the woody ends generously. Cut the stalks in half or in thirds and cook in boiling salted water for 4-5 minutes. Drain, rinse with cold water and let drain. Divide into four small moulds or a large ovenproof dish.
2
Drain the anchovies. Wash the basil, shake dry and pluck the leaves. Rinse the cutlets, dab dry, halve each cutlet and possibly tap flatter. Season with pepper and cover with 1 tomato, 1 anchovy and 1 basil.
3
Roll up firmly and pin with wooden skewers.
4
Heat 2 tablespoons of oil in a casserole dish. Brown the roulades in it all around. Deglaze with wine and 100 ml water. Bring to the boil, cover and stew for about 30 minutes.
5
Put orange juice, 100 ml water and cream in a pot. Stir in the sauce powder. Bring to the boil briefly while stirring. Switch off the stove. Stir in pieces of butter. As soon as the butter has melted, remove the pot from the heat.
6
Pour hollandaise sauce over the asparagus.
7
Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Form the dumpling dough into a roll and cut into approx. 16 thalers. Crush the noodles a little bit with your hands and put them into a deep plate.
8
Whisk the egg. Turn the thaler in the egg first, then in the noodles. Heat 3 tablespoons of oil in a large frying pan. Fry thalers on each side over medium heat for 3-4 minutes. At the same time gratinate the asparagus in a hot oven for 5-7 minutes.
9
Lift the roulades out of the steaming stock, keep warm. Simmer the stock over high heat, then season to taste with salt, pepper and 1 pinch of sugar. Arrange the roulades with the sauce stock, potato tails and the asparagus pots.