Stuffed veal rolls in white wine sauce with noodles

Name: Stuffed veal rolls in white wine sauce with noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Veal cutlet (approx. 120 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 jar (130 g) Pesto; 40 g Parmesan cheese; 300 g wide ribbon noodles; 2 TABLESPOONS Oil; 100 ml dry white wine; 100 ml Veal stock; 100 g Whipped cream; 40 g cold butter; 1 small frisée salad; 100 g cherry tomatoes; 7-10 Tbsp Basil leaves; 7-10 Tbsp wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Veal cutlet (approx. 120 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 jar (130 g) Pesto
40 g Parmesan cheese
300 g wide ribbon noodles
2 TABLESPOONS Oil
100 ml dry white wine
100 ml Veal stock
100 g Whipped cream
40 g cold butter
1 small frisée salad
100 g cherry tomatoes
7-10 Tbsp Basil leaves
7-10 Tbsp wooden skewers

Directions

1
Rinse veal escalopes, dab dry and place them next to each other on the worktop. Season meat with salt and pepper and spread with pesto. Grate the parmesan finely and spread on top. Roll up the meat and pin it with wooden skewers. Cook pasta in boiling salted water for about 10 minutes.
2
Heat oil in a pan. Fry the veal rolls in it until golden brown all around. Season with salt and pepper. Pour white wine and veal stock into the pan and bring to the boil. Add cream and cook for another 5 minutes at medium heat. Turn the veal rolls occasionally. Stir butter into the sauce and season with salt and pepper. Drain the pasta, wash the salad leaves and dab dry. Wash cherry tomatoes, dab dry and cut in half.
3
Add cream and cook for another 5 minutes at medium heat. Turn the veal rolls occasionally. Stir butter into the sauce and season with salt and pepper. Drain the pasta, wash the salad leaves and dab dry. Wash cherry tomatoes, dab dry and cut in half. Arrange noodles with the veal rolls, salad and cherry tomatoes on plates, pour the sauce over them and garnish with basil leaves