Involtini mit Spinatfüllung

Ingredients

• 300 g spinach leaves
• Salt
• Pepper (freshly ground)
• 560 g small veal cutlets (8 thin slices)
• 3 tbsp olive oil
• 4 tsp whole grain mustard
• 2 Garlic cloves
• 125 g mozzarella (1 ball)
• 2 tbsp flour
• 2 tbsp butter
• 400 g veal stock (canned)
• 400 g tagliatelle
• 2 Tomatoes
• parsley (for garnish)

Instructions

1. 1.

   Wash the spinach, remove stems and blot dry. Drop into a colander of lightly boiling salted water and let wilt. Drain, rinse with cold water, and squeeze out excess moisture.

2. 2.

   Brush the veal cutlets with about 2 tbsp oil and pat them thin between two sheets of cling film. Then spread each cutlet with 1 tsp mustard.

3. 3.

   Peel and finely chop the garlic. Drain and cube the mozzarella. Squeeze the spinach well, roughly chop it, and distribute over the cutlets. Sprinkle with mozzarella, garlic, salt, and pepper. Roll into roulades, secure with toothpicks, then coat in flour.

4. 4.

   Heat butter and remaining olive oil; sear the roulades on high heat until browned all around. Add the veal stock, cover, and simmer gently for 20 minutes.

5. 5.

   Meanwhile cook the tagliatelle in boiling salted water until al dente.

6. 6.

   Wash the tomatoes and cut them into wedges.

7. 7.

   Plate the roulades with sauce and tagliatelle, garnish with tomato wedges and parsley.