Veal rolls with mozzarella filling

Name: Veal rolls with mozzarella filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 Veal roulades (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Parsley; 250 g Mozzarella cheese; 2 TABLESPOONS Pine nuts; 4-5 Tbsp Oil; 200 g ribbon noodles; 1 small onion; 1 Garlic clove; 500 g chunky tomatoes; 1 TABLESPOON Tomato paste; 125 ml Vegetable broth; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8 Veal roulades (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Parsley
250 g Mozzarella cheese
2 TABLESPOONS Pine nuts
4-5 Tbsp Oil
200 g ribbon noodles
1 small onion
1 Garlic clove
500 g chunky tomatoes
1 TABLESPOON Tomato paste
125 ml Vegetable broth
7-10 Tbsp wooden skewers

Directions

1
Dab the meat dry and tap it a little flatter. Season with salt and pepper. Wash the parsley and, except for something to garnish, pluck the leaves from the stalks and chop finely. Dab mozzarella dry and grate coarsely, up to about 30 g.
2
Finely chop the pine nuts. Mix parsley, grated cheese and pine nuts and spread on the meat. Roll up and fix with wooden skewers. Heat 3-4 tablespoons of oil in a frying pan. Brown the roulades in it all around and fry them at medium heat for about 10 minutes, turning from time to time.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Peel and finely chop the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic in it. Add the chopped tomatoes, tomato paste and stock, bring to the boil and simmer for about 5 minutes.
4
Season to taste with salt and pepper. Cut the rest of the cheese into cubes. Drain the pasta. Arrange in a bowl with roulades and sauce, sprinkle with cheese cubes and garnish with parsley.