John Myers
Contents
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Ingredients
sauce
- 150 g Mozzarella
- 8 Discs Parma ham
- 4 Stems Sage
- Salt
- Pepper from the grinder
- 1 tbsp Tomato paste
- 4 Shallots
- 200 ml White wine dry
- 400 ml Beef stock
Pumpkin Polenta
- 600 g Hokkaido pumpkin
- 4 Stems Thyme
- 1 Clove of garlic
- 300 ml Milk
- 450 ml Vegetable broth
- 150 g Polenta
- 50 g Freshly grated Parmesan
- 1 tbsp Butter
- 5 tbsp Olive oil
Instructions
- Pat the beef roulades dry and, if necessary, pat them flat. Brush with a little tomato paste. Season with salt and pepper. Drain the mozzarella well and cut into thin slices. Top the roulades with Parma ham, mozzarella and sage leaves. Fold in the sides, roll up firmly and fix. Heat 2 tablespoons of oil in a saucepan. Sear the roulades in it. Remove.
- Peel shallots and cut into strips. Fry briefly in the remaining frying fat. Deglaze with wine and stock. Add the roulades again. Cover and simmer for approx. 2 hours over medium heat. If necessary, bind with a little cornstarch.
Pumpkin polenta and pumpkin cubes
- In the meantime, wash the pumpkin, remove the fibers from quarters and remove the seeds. Dice half of the pumpkin and roughly dice the other half. Cook the coarse cubes in boiling salted water for approx. 20 minutes until they are soft. Wash the thyme, pat dry and pluck the leaves off. Peel garlic and chop finely. Bring the milk, vegetable stock, thyme and garlic to the boil in a saucepan. Stir in polenta meal and allow to swell according to the instructions on the package.
- Heat the remaining oil and fry the small pumpkin cubes in it until golden brown. Season with salt and pepper. Drain the cooked pumpkin and drain well, then puree. Stir the pumpkin puree, butter and Parmesan into the polenta. Season to taste with salt and pepper.
- Serve the pumpkin polenta with the pumpkin cubes and the involtini.
Nutrition
Serving: 100gCalories: 10kcalCarbohydrates: 1.4gProtein: 0.6gFat: 0.1g
