Veal Rolls with Truffle Pasta and Caramelized Chicory
Main course
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
Veal rolls with truffle pasta and caramelized chicory make a festive main course.
Ingredients (21 ingredients)
-
8 Stück small Veal cutlets
-
8 Scheibe(n) Serrano ham
-
16 Blätter Sage
-
Salt
-
Pepper
-
Oil for frying
-
Butter for frying
-
4 Zweig(e) Rosemary
-
4 Zweig(e) Thyme
-
1 Pck. Cheese Truffle Girasoli
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2 EL Truffle oil
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2 Stück Chicory
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1 EL brown Sugar
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0.1 l white Port wine
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1 Stück Shallot
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250 ml Poultry stock
-
100 ml Champagne
-
100 ml Cream
-
1 EL Crème fraîche
-
1 Prise(n) Cayenne pepper
-
1 Glas black Truffle
Preparation (12 steps)
Prepare veal cutlets
Pat the veal cutlets dry and flatten them with a meat tenderizer. Then cover with 1 slice of ham and 2 leaves of sage each and season with salt and pepper. Roll up the coated cutlets and secure with a toothpick.
Fry veal involtini
Heat oil in a pan and fry the involtini in it. Cook with some butter, rosemary and thyme for 10 -- 12 minutes until done.
Cook Girasoli
Cook the Cheese Truffle Girasoli according to the package instructions, drain and rinse cold.
Toss Girasoli
Heat 2 tbsp of truffle oil in a pan and toss the girasoli in it.
Prepare chicory
Remove the outer leaves from the chicory, wash and halve.
Prepare caramel stock
Melt sugar in a pan and deglaze with port wine. Add 1 tbsp butter.
Caramelize chicory
Place the chicory halves in the pan with the cut surface facing down and simmer for about 12 -- 15 minutes. Turn occasionally. Let the caramel stock reduce.
Chop shallot
Peel the shallot and cut into fine cubes.
Sauté shallots
Put 1 tbsp butter in a saucepan and sauté the shallot in it.
Prepare champagne sauce
Add poultry stock and champagne and simmer for a few minutes. Add cream and crème fraîche and season with salt, pepper and some cayenne pepper. Let the champagne sauce reduce slightly.
Froth champagne sauce
Froth the champagne sauce with a hand blender shortly before serving.
Arrange
Divide half a chicory and 4 truffle girasoli on 4 plates each. Cut the involtini in half diagonally in the middle and arrange. Then pour the champagne sauce over it. Finally, shave truffles into thin slices and distribute over the arranged plates.
Finished cooking? Great! 🎉
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Allergens
- Gluten-containing cereals
- Milk
- Sulphur dioxide and Sulphites
- Celery
- Mustard
- Eggs
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