Involtini with Munster Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,229 cal. | (106 %) | ||
| Protein | 67.26 g | (69 %) | ||
| Fat | 192.26 g | (166 %) | ||
| Carbohydrates | 60.53 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.08 g | (0 %) |
| Vitamin A | 247.93 mg | (30,991 %) | ||
| Vitamin D | 0.38 μg | (2 %) | ||
| Vitamin E | 19.43 mg | (162 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.71 mg | (65 %) | ||
| Niacin | 26.55 mg | (221 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 40.32 μg | (13 %) | ||
| Pantothenic acid | 1.49 mg | (25 %) | ||
| Biotin | 2.45 μg | (5 %) | ||
| Vitamin B₁₂ | 2.87 μg | (96 %) | ||
| Vitamin C | 0.95 mg | (1 %) | ||
| Potassium | 623.47 mg | (16 %) | ||
| Calcium | 647.98 mg | (65 %) | ||
| Magnesium | 65.03 mg | (22 %) | ||
| Iron | 3.62 mg | (24 %) | ||
| Zinc | 7.89 mg | (99 %) | ||
| Saturated fatty acids | 51.63 g | |||
| Cholesterol | 293.31 mg |
Ingredients
- Ingredients
- 1 bunch Basil
- 250 grams Munster cheese
- 125 grams Quark
- 1 Tbsp breadcrumbs
- 8 thin, elongated Veal cutlets (each about 80 grams)
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 250 milliliters beer
- 150 grams Crème fraiche
- 250 grams Glass noodles
- 500 milliliters vegetable oil (for cooking)
Preparation steps
Rinse and shake dry basil leaves, cut into narrow strips. Cut Munster cheese into small pieces and mix with basil, quark and breadcrumbs, season with salt and pepper.
Arrange cutlets next to each other on a work surface, season with salt and pepper. Spread with cheese mixture, leaving narrow edges free.
Roll up and secure with toothpicks. Heat oil in a wide pan and brown rolls on all sides, remove from the pan and keep warm.
Deglaze meat drippings with beer and bring to a boil. Add creme fraiche and simmer for 5 minutes. Season sauce with salt and pepper. Return rolls to the pan and simmer for about 20 minutes on low heat.
Heat oil in a wok. Cut noodles with scissors into 10 cm long pieces (approximately 4 inches) and cook, few at a time, for about 1-2 minutes or until golden. Keep warm.
Cut veal rolls diagonally and arrange together with glass noodles and sauce on plates. Serve.
