The fast, Italian veal roll – filled with delicious spice

Ingredients

• 12 thinly tenderized veal schnitzels (50g each) from the leg.
• 3 small roulade per person (prepared by your butcher, but roll in cling film to ensure they stay in form.
• 100g goat’s cheese
• 200g fresh spinach
• 200g ribbon noodles
• 50g white mushrooms
• 3 shallots
• 200ml of white wine
• some butter
• 1 small carton of crème fraiche
• some oil
• spices

Preparation

Spinach:

1. Thoroughly wash and dry the spinach, removing all sand and dirt.
2. Fry the chopped shallots in lots of butter (spinach needs a lot of butter)
3. Add the spinach and sliced mushrooms with salt, pepper and nutmeg and a hint of garlic.
4. Cover and cook for 2-3 minutes and then drain through a sieve.

Veal rolls:

1. Re-tenderize the veal schnitzels while wrapped in cling film.
2. Remove the film and add salt and pepper.
3. Cover the schnitzels completely with the spinach and mushrooms and some goat’s cheese.
4. Roll the schnitzels and secure in place with either cooking strong or toothpicks.
5. Cover lightly with some flour and fry in a frying pan and butter.
6. Turn off the heat and remove the roulade.
7. Add the onions and paprika to the stewing dish with butter and heat, add the roulade again and cover with the broth and white wine.
8. Cook for 20-25 minutes, or until the roulade are soft, with the pot’s lid on. Remove and keep warm.
9. Boil the sauce with crème fraiche and add thickening powder. Add the roulade to the sauce again.

Serving suggestion

Serve with ribbon noodles or mashed potato or any pasta of your choice.