Veal stuffed with serrano ham and green beans Recipe
Recipe Ingredients for Veal stuffed with serrano ham and green beans
| Amount | Ingredient |
|---|---|
| 150 grams | green beans |
| 200 grams | Veal cutlet |
| 20 g | Parma ham |
| 1 tbsp | Olive oil |
| 1 tbsp | Soy cream |
| 0 | 13 l |
| Veal stock | 0 |
| 13 l | White wine (dry) |
| 1 tbsp | Mustard (hot) |
| Fourth fret | Parsley |
| 180 grams | Tagliatelle (or other pasta) |
| 4 pcs | Wooden chopsticks (rolls on skewers) |
Veal stuffed with serrano ham and green beans Recipe Directions
Cook until al dente 50 g of the beans in salted water, rinse and drain.
Steak (preferably thin) show pat dry with ham, sage and beans. Roll up a little pepper & salt, and stuck.
Rolls in a heated pan with oil for about 50-10 minutes around roast. Deglaze with the wine and stock, cover it and give the whole thing simmer for about 10-15 minutes. Meanwhile, cook the remaining beans and cook the noodles.
Remove and keep warm rolls (either in the oven, or otherwise). Soy cream and mustard give the sauce, season with salt and pepper.
Pluck off after about 3 minutes parsley, chop and give the sauce just before serving.
The stuffed with freshly cooked pasta and beans on a plate, pour the Sauss this, nor to give a fresh leaf parsley and serve.
