Veal Roulades and Arugula Pesto Pasta

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Veal Roulades and Arugula Pesto Pasta
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Health Score:
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
6
For the roulades
4 thin Veal cutlets (Loin)
salt
peppers
4 sprigs Sage
4 slices cooked ham
1 onion
6 slices Prosciutto
Toothpick (or roulade pins)
clarified butter (for frying)
30 milliliters white wine
80 milliliters Whipped cream
Vegetable broth (as desired)
For the pasta
250 grams Tagliatelle
1 teaspoon salt
vegetable oil (for pasta water)
1 garlic
40 grams Pine nuts
1 handful Arugula
olive oil (as desired)
salt
butter (for stirring)
How healthy are the main ingredients?
hamWhipped creamPine nutsArugulaSagesalt

Preparation steps

1.

Preheat the oven to 150°C (approximately 300°F). Prepare a roasting pan.

2.

For the roulades: Rinse sage, pat dry and pluck from stems. Finely dice ham and onion. Season cutlets, cover with sage, ham and onions, roll up and wrap with proschiutto. Secure the rolls with toothpicks.

3.

Heat butter in a pan and brown roulades on all sides, about 3 minutes. Place in the roasting pan. Pour white wine, cream and possibly some vegetable broth into pan. Bake for about 8 minutes, sauce should it boil down slightly.

4.

For the pasta: Boil salted water and oil for pasta. Cook according to package directions, remove rom heat and drain.

5.

Peel and mince garlic. Roast garlic and pine nuts in a dry frying pan until fragrant, let cool. Rinse, pat dry and chop arugula. Combine arugula, garlic, pine nuts and olive oil to create a pesto. Season with salt. Melt butter in a pan, add noodles and pesto.

6.

Pour a little pan sauce on the plate, add roulades and serve with pasta.