Veal Roulades Stuffed with Pumpkin and Amaretti Sauce

Ingredients

• 400 g pumpkin flesh (e.g., Hokkaido pumpkin)
• Salt
• Pepper (freshly ground)
• 1 pinch nutmeg
• 8 small amarettini
• 4 thin veal cutlets (about 120 g each)
• 4 shallots
• 150 g tomatoes
• 2 tbsp sunflower oil
• 0.5 tsp Curry Powder
• 2 tbsp sherry
• 200 ml vegetable broth
• 2 tsp thyme

Instructions

1. 1.

   Dice the pumpkin flesh and steam in a steamer basket for about 10 minutes until tender. Remove and season with salt, pepper, and nutmeg.

2. 2.

   Crush the amarettini finely and mix with two-thirds of the pumpkin puree.

3. 3.

   Wash the cutlets, pat dry, and gently pound flat. Season with salt and pepper, then spread the pumpkin mixture on each cutlet. Roll up, tuck in, and secure with toothpicks.

4. 4.

   Trim and dice the shallots. Score the tomatoes crosswise, blanch in boiling water, peel, remove seeds, and dice finely. Heat oil in a pan, brown the veal roulades all sides, then set aside. Add the shallot cubes to the pan and sauté until translucent. Stir in curry powder and cook briefly. Add pumpkin cubes and tomatoes, deglaze with sherry and vegetable broth. Simmer on low heat under cover for 25-30 minutes, adding more broth if needed. Wash thyme, dry, shake, and finely chop.

5. 5.

   Slice the finished roulades and serve with sauce and chopped thyme leaves.