Veal roulade with spinach filling
- 150 g round shallots
- 500 g Spinach
- 2 Garlic cloves
- 1 EL Oil
- 1-2 TL Noble sweet paprika
- 850 ml Vegetable stock (instant)
- 8 thin veal rolls (approx. 85 g each)
- Salt
- pepper
- freshly grated nutmeg
- 1-2 EL clarified butter
- 250 g Pasta (e.g. B. ribbon noodles)
- 20 g chopped hazelnuts
- 2-3 tbsp light sauce binder
- 75 g whipped cream
- 1 EL
lemon juice - Parsley and lemon wedges
- Wooden skewers
45 minutes
easy
- 1.
- Peel the shallots and cut into wedges. Clean and wash the spinach thoroughly. Peel and finely dice the garlic. Heat the oil in a saucepan and sauté the garlic. Dust with paprika and sweat. Deglaze with 100 ml vegetable stock. Add the spinach and let it collapse, covered, for approx. 2 minutes. Put on a sieve and let cool down. Flatten the schnitzel a little and season with salt, pepper and nutmeg. Spread the spinach on top and roll up. Pin with wooden skewers. Heat clarified butter in a pan with a high rim and fry the roulades in it. Remove. Sauté shallots in the frying fat, deglaze with 750 ml stock. Add the roulades and cook covered for 10-15 minutes. Cook the pasta in plenty of boiling salted water for about 10 minutes. Toast the hazelnuts in a pan until golden brown. Drain and drain pasta. Mix the pasta and hazelnuts. Stir the sauce thickener and cream into the stew and simmer for another 1 minute. Season with salt, pepper and lemon juice. Serve the roulades with sauce and pasta. Garnish with parsley and lemon wedges
1 person approx:
- 660 kcal
- 2770 kJ
- 48 g protein
- 23 g fat
- 56 g carbohydrates
Leave A Comment