Stuffed Veal Cutlet with Pumpkin Mash and Truffle Shavings
A stuffed veal cutlet served with pumpkin mash and truffle shavings is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g pumpkin flesh (e.g., butternut)
- Salt
- 2 tbsp truffle butter (or truffle oil)
- 4 tbsp grated Parmesan
- nutmeg
- 1 small black truffle
- 4 veal cutlets
- 1 handful thyme
- 1 Garlic clove
- 150 g ricotta
- Salt
- black pepper (freshly ground)
- 2 tbsp Vegetable oil
- 300 ml meat broth
Instructions
-
1.
Dice the pumpkin into 3-4 cm cubes and place in a pot. Cover the bottom with water, season with salt, and simmer the pumpkin over medium heat for about 25 minutes until tender. Add more water if needed.
-
2.
Preheat the oven to 200°C (400°F) fan‑forced. Cut a pocket into each cutlet on the side. Set aside four thyme sprigs; remove the leaves from the remaining sprigs. Peel the garlic and press it into the ricotta. Stir in the thyme, salt, and pepper. Fill the pockets with the mixture and secure with toothpicks. Season the cutlets with salt and pepper, then sear them in hot oil over medium heat for 4–5 minutes per side until browned. Transfer to a roasting tin, place one thyme sprig on each cutlet, and roast in the oven for 12–15 minutes.
-
3.
Deglaze the pan with broth, stirring constantly, and bring to a boil. Reduce until thickened, seasoning with salt and pepper.
-
4.
Drain the pumpkin cooking liquid. Add butter and Parmesan, then mash with a potato masher. Season with salt and nutmeg. Plate everything and freshly shave truffles on top.
