Veal Roulades with Ricotta Sage Stuffing

Pasta dishes are always a good idea!

1. toast the pine nuts in a dry frying pan, turning until golden brown. Peel and finely dice the shallots and sauté with the garlic in 50 g butter over medium heat in a frying pan. Pluck 32 large sage leaves from the stems and set aside. Roast the remaining sage leaves in hot oil in a frying pan until crispy, remove with a skimmer, drain on kitchen roll and set aside. Finely grate the lemon peel, squeeze out the juice. Mix ricotta, mustard, half of the sautéed lemon peel, white bread crumbs, shallots and 2 tbsp. juice of one lemon until smooth. Season with salt and pepper. Preheat the oven to 200 °C (gas 3, convection oven not recommended).

Flatten the veal cutlets tenderly and lay them on the surface next to each other. Spread the ricotta mixture evenly over the cutlets and smooth. Spread 4 fresh sage leaves evenly on each of the cutlets and sprinkle the pine nuts on top. Roll up the cutlets from the narrow side into roulades and wrap the sides about 2 cm. Pin the end with a toothpick.

Season the roulades lightly with salt and season with pepper. Heat clarified butter and olive oil in a shallow roasting pan and brown the roulades heartily all around. Spread the remaining sautéed shallots evenly around the roulades and place the roaster without the lid on the 2nd rack from the bottom in the oven. Cook for 20 min.

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