Italian-Style Veal Roulades with Mushroom Red Wine Sauce

Ingredients

• 4 veal roulades (≈180 g)
• 50 g Pine nuts
• 1 bunch parsley
• 6 sage leaves
• 4 thyme stems
• 2 Garlic cloves
• 1 Shallot
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• flour (for dusting)
• 30 g clarified butter
• 250 g shallots
• 3 bay leaves
• 200 ml dry red wine
• 250 ml veal stock
• 300 g fresh mushrooms

Instructions

1. 1.

   Wash the veal roulades, pat them dry and lay them side by side. Toast the pine nuts in a dry pan until golden brown, remove, let cool briefly, then chop. Wash the herbs, shake off excess water, pluck leaves from stems and finely chop. Peel and dice the garlic and shallot. Mix the pine nuts with the garlic and shallot cubes, herbs, olive oil, salt and pepper.

2. 2.

   Brush the roulades with this mixture and roll them up. Tie with kitchen twine, dust with flour, and sear in hot clarified butter on all sides until crisp. Remove the shallots, dice finely and add to the roulades along with spices. Sauté briefly, deglaze with wine, then top with veal stock. Season with salt and pepper and simmer over medium heat for 1½ hours.

3. 3.

   Meanwhile clean and chop the mushrooms. In a pan melt butter and brown the mushrooms until golden. Season with salt, pepper, fresh thyme and rosemary, then remove from heat. Add to the roulades 10 minutes before finishing and let them mingle. Unwind the twine, slice the roulades diagonally, arrange on warmed plates with sauce and serve.