Veal Roulades with Goat Cheese and Pasta
Veal roulades with goat cheese and pasta is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 veal cutlets (flattened), 140 g each
- Salt
- Pepper (freshly ground)
- 100 g goat fresh cheese
- 40 g tomato paprika shote (in jar)
- 4 tbsp olive oil
- 1 tbsp butter
- 400 g tagliatelle
- arugula (for garnish)
- cherry tomatoes (for garnish)
Instructions
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1.
Lay the cutlets side by side on a work surface. Season with salt and pepper, then spread the goat cheese over each. Drain the tomato paprika in a sieve and distribute it over the cheese. Roll the cutlets around this filling and tie them securely with kitchen twine.
-
2.
Heat 2 tbsp olive oil and butter in a large non-stick pan. Brown the veal roulades on all sides, then cover and cook over medium heat, turning occasionally, for about 15 minutes until cooked through. Season with salt and pepper.
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3.
Meanwhile, cook the pasta according to package instructions in plenty of salted water. Drain and let it rest. Arrange the pasta on plates, drizzle with remaining olive oil. Remove the twine from the roulades and cut each into three pieces. Distribute over the pasta and garnish with arugula and cherry tomatoes.
