Ingredients for 4 people:
Approx. 250 g green asparagus
Salt
4 small veal escalopes (approx. 60 g each)
Pepper
16 sage leaves
80 g Parma ham, very thinly sliced
40 g freshly grated parmesan
Wooden skewers
2 tbsp olive oil
100 ml white wine
300 ml veal stock (from the jar)
2 tbsp light sauce thickener
2 tbsp sultanas
2 tbsp pine nuts
Preparation:
1. Peel the lower third of the asparagus spears, cut off the ends generously. Rinse the asparagus. Cook the asparagus in salted water for approx. 2-3 minutes. Then drain the asparagus and rinse in cold water. Drain the asparagus well.
2. Flatten the veal cutlets between freezer bags. Season with salt and pepper.
Cover the meat with sage leaves and Parma ham. Sprinkle the Parmesan and place the asparagus spears on top. Roll up the veal escalopes and with wooden skewers.
3. Heat the olive oil. Fry the roulades on all sides. Deglaze with white wine and
and pour in the veal stock. Cook the roulades in the stock for approx. 15-20 minutes.
4. Stir in the sauce thickener and bring to the boil. Add the sultanas to the stock.
Roast the pine nuts in a small pan. Season the stock with salt and pepper.
Serve the involtini sprinkled with pine nuts. Serve with baguette.
Preparation time approx. 40 minutes
Nutrition per portion approx.:
Calories: 249
Joule: 1042
Protein: 23,3 g
Fat: 17,1 g
Carbohydrates: 5 g
(FoodCentrale by ddp images)
