Veal roulades with sage

Name: Veal roulades with sage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 thin (à approx. 85 g) veal cutlets; 1 collar Sage; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 8 discs (10 g each) streaky smoked bacon; 3 TABLESPOONS Oil; 450 ml Vegetable broth (instant); 150 ml dry white wine; 1 pinch ground saffron; 150 g white and green ribbon noodles; 1 untreated lemon; 15 g Cornstarch; 1 pinch Sugar; 7-10 Tbsp Sage Cheddar; 8 wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 thin (à approx. 85 g) veal cutlets
1 collar Sage
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
8 discs (10 g each) streaky smoked bacon
3 TABLESPOONS Oil
450 ml Vegetable broth (instant)
150 ml dry white wine
1 pinch ground saffron
150 g white and green ribbon noodles
1 untreated lemon
15 g Cornstarch
1 pinch Sugar
7-10 Tbsp Sage Cheddar
8 wooden skewers

Directions

1
Wash meat thoroughly and pat dry with kitchen paper. Wash the sage and pluck the leaves from the stalks. Place cutlets side by side on a board. Season with salt and pepper. Put a slice of bacon on each cutlet and cover with 3-4 sage leaves. Roll up cutlets to roulades and stick together with wooden skewers.
2
Heat oil in a casserole. Add roulades and fry on all sides. Deglaze with stock and wine. Add saffron. Bring to the boil, cover and simmer over medium heat for 8-10 minutes. In the meantime, put the pasta in boiling salted water and cook for about 10 minutes. In the meantime, wash lemon thoroughly and cut into slices. Stir starch and 6 tablespoons of water until smooth. Remove the roulades from the stock and keep warm. Bring the cooking stock to the boil, add the mixed starch while stirring and bring to the boil again. Add lemon slices and simmer at low heat for about 2 minutes.
3
In the meantime, wash lemon thoroughly and cut into slices. Stir starch and 6 tablespoons of water until smooth. Remove the roulades from the stock and keep warm. Bring the cooking stock to the boil, add the mixed starch while stirring and bring to the boil again. Add lemon slices and simmer at low heat for about 2 minutes. Season sauce with salt, pepper and sugar. Put the roulades back into the sauce. Drain the noodles. Arrange noodles and two roulades each (cut as desired) on a plate. Garnish with remaining sage. Garnish with cheese curls as desired
4
Season sauce with salt, pepper and sugar. Put the roulades back into the sauce. Drain the noodles. Arrange noodles and two roulades each (cut as desired) on a plate. Garnish with remaining sage. Garnish with cheese curls as desired