Munster Roll-Ups
Involtini mit Munster is a recipe with fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 bundle basil
- 250 g Munster cheese
- 125 g quark
- 1 tbsp breadcrumbs
- 8 thin, elongated veal cutlets (about 80 g each)
- Salt
- Pepper (freshly ground)
- 3 tbsp oil
- 250 ml beer
- 150 g crème fraîche
- 250 g glass noodles
- 500 ml vegetable oil (for frying)
Instructions
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1.
Wash basil leaves, shake dry and cut into narrow strips. Remove seeds from Munster cheese, chop small and mix with basil, quark, and breadcrumbs; season with salt and pepper.
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2.
Lay veal cutlets side by side on a work surface, season with salt and pepper. Spread the cheese cream evenly over each cutlet, leaving a narrow edge free.
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3.
Fold the sides slightly inwards and roll the meat from the thin edges. Secure with toothpicks. Heat oil in a wide pan. Brown the veal rolls all around. Remove warm and keep warm.
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4.
Deglaze the pan with beer and bring to a boil once. Stir in crème fraîche and simmer for 5 minutes. Season sauce with salt and pepper; taste. Return the veal rolls, cover and cook on gentle heat for 20 minutes.
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5.
Meanwhile heat oil (in a wok). (Oil is hot enough when small bubbles rise from a wooden spoon handle inserted into it). Cut glass noodles into ~10 cm pieces with scissors and fry in hot oil for about 2 minutes until golden yellow. Keep noodles warm.
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6.
For serving slice veal rolls diagonally and arrange on glass noodles with a bit of sauce.
