Veal Rolls on Skewers with Tomato and Fennel
- For the rolls
- 8 slices Veal cutlet (about 80 grams)
- olive oil
- 250 grams Spinach
- 1 garlic
- 100 grams cream cheese (pure)
- 1 egg yolk
- 1 tablespoon breadcrumbs
- Sea salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 2 tablespoons Pine nuts
Rinse the veal cutlets, pat dry and, if necessary, knock down to make it little flat.
Rinse, trim and blanch the spinach in salted water. Rinse the blanched spinach with cold water, squeeze out the excess water and then chop coarsely.
Peel the garlic and chop finely. Heat 1 tablespoon oil in a pan and saute the garlic. Mix in the spinach, remove from heat and let cool. Then mix in the cream cheese, egg yolks and breadcrumbs. Season with salt, pepper and nutmeg.
Spread the spinach mixture over the veal cutlets and roll. Thread the two rolls together on a single skewer. Season the skewers with salt and pepper and fry until golden brown in a hot pan with oil.
Bake the skewers in preheated oven at 140°C (fan: 120°C, gas mark 1) (approximately 280°F) for 10-15 minutes until pink.
Toast the pine nuts in a pan without oil until golden brown. Let cool down.
Rinse and trim the fennel and cut into thin columns. Rinse the tomatoes, cut into quarter, cut out the core and chop roughly. Peel the shallot and chop finely. Saute the fennel and shallot in hot oil, add in the dry white wine. Cover and simmer for 1-2 minutes. Then add in the tomatoes and saute on high heat, so that the liquid has almost completely evaporated, but the vegetables still have a bite. Season with salt.
Spread the vegetables on warmed plates and place the skewers on it. Serve with pine nuts sprinkled.