Involtini – poultry roulades – with blue cheese and dates

Ingredients for 4 servings:

• 4 thin chicken or turkey schnitzels (approx. 500g together)
• 8 dates, pitted and quartered lengthwise
• 8 slice(s) ham or bacon, thin, halved lengthwise
• 50 g blue cheese, such as Gorgonzola or St. Agur
• 1 egg(s)
• 1 tbsp breadcrumbs
• 1 pinch of paprika powder or cayenne pepper
• 1 tbsp tomato paste
• 1 tsp mustard
• 1 tsp sugar
• ½ tsp Provençal herbs or Italian herbs
• 1 tbsp, leveled flour, preferably instant flour
• 1 tsp broth, granulated
• 250 ml sweet cream
• 2 tbsp cognac
• 1 tbsp oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Blue cheese, dates and cognac go perfectly together

Mash the cheese to room temperature and mix well with the egg and breadcrumbs to create an almost homogeneous mixture – use a hand blender if necessary. Carefully flatten the schnitzels very thinly between oiled cling film (cut open from a freezer bag), then cut each into 4 small, preferably slightly oblong pieces. Lightly salt and pepper the meat, distribute the ham or bacon evenly over the meat, using pieces that are as connected as possible. Spread the stuffing on top and place 2 quarters of a date on each, roll up and secure with a toothpick or tie if necessary. Preheat a pan, add oil, and sear the involtini on all sides. Remove from the pan, wrap in aluminum foil, and keep warm in the oven at 50°C. Melt the sugar in the pan, sprinkle in the flour, stir in the tomato paste, mustard, herbs, paprika, and granulated stock, and fry briefly. Stir in the cognac, then quickly deglaze with a glass of water, stirring well to dissolve the sediment. Simmer gently and add the cream. Season to taste with pepper and salt, and perhaps a few more drops of cognac. Return the involtini to the pan. If any juice has collected, add it as well and stir briefly.