John Myers
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Involtini on Tagliatelle and Finger Carrots
The perfect involtini on tagliatelle and finger carrots recipe with a picture and simple step-by-step instructions.
Involtini
- 4 piece Veal schnitzel
- 1 pinch Salt and pepper
- 4 disc Parma ham
- 12 piece Sage leaves
- 1 shot Oil
sauce
- 2 kg Soup vegetables
- 2 kg Calf bones
- 1 shot Oil
- 2 tbsp Sugar
- 1 l Veal stock
- 2 l Red wine
- 1 pinch Salt and pepper
Carrots
- 12 piece Baby carrots
- 1 tbsp Butter
- 1 bunch Parsely
Tagliatelle
- 450 g Flour
- 3 piece Eggs
- 1 tsp Salt
- 2 tbsp Olive oil
Involtini
- For the involtini, salt and pepper the veal escalope and top with Parma ham and three sage leaves each. Roll up the veal escalope and fry it in oil. Then continue cooking for about 10 minutes with the pan closed.
sauce
- For the sauce, clean the soup vegetables and cut them into small pieces. Roast the veal bones with the soup vegetables in a little oil and caramelize with sugar. Deglaze with veal stock and wine and simmer for at least six hours. Then pass through a sieve. Then let the sauce reduce and season to taste.
Carrots
- Peel the carrots and cook in the steamer for five minutes. Then quench in ice water and then freeze.
- Thaw the carrots, toss in butter and refine with chopped parsley.
Tagliatelle
- For the tagliatelle, knead the dough until it is nice and smooth and pliable and then let it rest in the refrigerator for an hour.
- Process into tagliatelle in the pasta machine and cook in boiling water for 2-3 minutes.
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