The fast, Italian veal roll – filled with delicious spice
- 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
- Thoroughly wash and dry the spinach, removing all sand and dirt.
- Fry the chopped shallots in lots of butter (spinach needs a lot of butter)
- Add the spinach and sliced mushrooms with salt, pepper and nutmeg and a hint of garlic.
- Cover and cook for 2-3 minutes and then drain through a sieve.
- Re-tenderize the veal schnitzels while wrapped in cling film.
- Remove the film and add salt and pepper.
- Cover the schnitzels completely with the spinach and mushrooms and some goat’s cheese.
- Roll the schnitzels and secure in place with either cooking strong or toothpicks.
- Cover lightly with some flour and fry in a frying pan and butter.
- Turn off the heat and remove the roulade.
- 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.
- Cook for 20-25 minutes, or until the roulade are soft, with the pot’s lid on. Remove and keep warm.
- Boil the sauce with crème fraiche and add thickening powder. Add the roulade to the sauce again.