Italian Roulades with Mushroom Wine Sauce
Ingredients
- Ingredients
- 4 Veal roulades (each 180 grams)
- 50 grams blanched Pine nuts
- 1 bunch parsley
- 6 Sage
- 4 sprigs thyme
- 2 garlic cloves
- 1 shallot
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- Pastry flour (for dusting)
- 30 grams clarified butter
- 250 grams shallots
- 3 bay leaves
- 200 milliliters dry Red wine
- 250 milliliters Veal stock
- 300 grams fresh button Mushroom
Preparation steps
Rinse the veal roulades, pat dry and spread out side by side. Toast the pine nuts until golden brown in a dry frying pan, remove, let cool briefly and chop. Rinse the herbs, shake dry, pluck the leaves from the stems and finely chop. Peel the garlic and the shallot and chop finely. Mix the pine nuts with the garlic, diced shallots, herbs and the oil and season with salt and pepper.
Spread the mixture on the veal, roll up and tie with kitchen twine. Dust with flour and sear on all sides in hot clarified butter. Peel the shallots, cut into small cubes and add with the bay leaves to the rolls. Briefly sauté, deglaze with the wine and pour in the stock. Season with salt and pepper and simmer over medium heat for 1 1/2 hours.
Meanwhile clean the mushrooms and chop. In a pan, melt the butter and cook the mushrooms until golden brown. Season with salt, pepper, finely chopped thyme and rosemary and remove from heat. Add to the roulades 10 minutes before end of cooking and let infuse. Remove the kitchen twine, cut rolls diagonally into slices and serve with the sauce on a warm plate.
