Veal Roulades with Tagliatelle and Green Beans

Ingredients

• 100 g green beans
• Salt
• 4 thin veal cutlets (about 120 g each)
• 4 slices Parma ham
• 8 sage leaves
• Pepper (freshly ground)
• 2 tbsp olive oil
• 125 ml dry white wine
• 150 ml veal stock
• 2 tbsp crème fraîche
• 1 tbsp mustard
• 1 tbsp chopped parsley
• 300 g Tagliatelle
• 2 tbsp butter

Instructions

1. 1.

   Wash, trim, and blanch green beans in boiling salted water for about 8 minutes until firm. Drain, shock in cold water, and set aside.

2. 2.

   If needed, lightly flatten cutlets; layer with ham, sage, and green beans, season with pepper, roll up, and secure with toothpicks.

3. 3.

   Heat oil in a pan and brown roulades all sides. Add wine and stock, bring to a boil, then cover and simmer for about 8 minutes over gentle heat.

4. 4.

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

5. 5.

   Remove roulades, stir crème fraîche and mustard into the sauce, reduce slightly, season with salt and pepper. Remove toothpicks from roulades, return them to the sauce, and sprinkle parsley on top.

6. 6.

   Toss drained tagliatelle briefly in hot butter.

7. 7.

   Plate roulades with sauce over warmed plates and serve with tagliatelle.