Small Pumpkin Veal Roulades with Amaretti
Small pumpkin veal roulades with amaretti is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small veal cutlets (thinly flattened for roulades)
- 300 g pumpkin flesh
- 50 g amarettini
- 1 small onion
- 2 red chili peppers
- Salt
- Pepper
- 50 g white wine
- 30 g grated Parmesan
- fresh thyme
- 6 tbsp Olive oil
- 2 tbsp Tomato paste
- 150 ml meat broth
- 100 ml dry white wine
- 1 tsp hot paprika powder
Instructions
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1.
Dice the pumpkin flesh for the filling. Peel and finely chop the onion, then combine with the wine in a pot along with finely chopped chili, salt, and pepper; cook uncovered over high heat until all liquid has evaporated. Meanwhile, crumble the amaretti finely.
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2.
Mix parmesan and crumbled amaretti into the filling. Brush the veal slices with this mixture, roll them up, and secure with small wooden skewers.
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3.
Heat oil in a pan and brown the roulades on all sides; stir in tomato paste and cook briefly before deglazing with broth and wine. Transfer everything to a baking dish, add chopped thyme, bake at 200°C for about 15-20 minutes, then serve hot.
