Veal Roll-Ups with Cream Sauce

Ingredients

• 8 veal cutlets (80 g each, pre‑cooked)
• 2 shallots
• 2 Garlic cloves
• 350 g veal ragout
• 30 g freshly grated Parmesan
• 1 egg yolk
• pepper (ground)
• 8 slices Parma ham
• 2 tbsp olive oil
• 150 ml dry white wine
• 150 ml veal stock (or beef broth)
• 200 ml heavy cream
• Salt
• 1 tbsp chopped parsley
• 400 g tagliatelle

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   Wash, pat dry and flatten the veal cutlets.

3. 3.

   Peel the shallots and garlic. Slice the shallots into thin half‑rings. Press the garlic and mix with the ragout in a bowl. Stir in Parmesan and egg yolk, season with pepper. Spread the mixture thinly over the cutlets, roll them up, wrap each with Parma ham and secure with toothpicks.

4. 4.

   Brown the roll-ups in a pan with hot oil all around. Remove and sauté the shallots until translucent. Deglaze with wine, then add stock and cream. Season with salt, pepper and parsley. Return the roll‑ups to the pan and bake in the preheated oven for about 8 minutes.

5. 5.

   Cook the tagliatelle according to package instructions in plenty of salted boiling water until al dente. Drain well.

6. 6.

   Serve two roll‑ups per plate with a drizzle of sauce and pasta.