Schnitzel Bolognese style with tortellini in vegetable, cheese and cream sauce

Ingredients for 4 servings:

• 1 tsp sea salt
• 1 tsp spice mix (chili – garlic)
• 6 tbsp oil (peanut oil)
• 400 g tortellini (refrigerated section)
• 1 bunch of carrots (finger carrots)
• 1 small head of broccoli
• 400 ml cream
• 1 tsp smoked salt
• 3 shallots, long
• 1 small garlic clove(s)
• 1 small can of tomatoes, pureed
• 2 tbsp tomato paste
• 50 g mixed herbs (8 herbs, frozen)
• 2 tbsp olive oil, mild
• 4 pork schnitzels (minute schnitzels)
• n. B. Cheese (Gouda), grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean the carrots and, if possible, cut them into thin rings without peeling them. Heat a non-stick pan with 2 tablespoons of peanut oil and sauté the carrots over medium heat. Trim the broccoli, remove the florets, and add them briefly to the carrots. Pour 200 ml of cream over the pan. Add the tortellini and bring to a gentle boil. Season with smoked salt. Season the schnitzels with sea salt and chili garlic on both sides. Add them to a pan already heated with peanut oil and fry for 1 minute on each side over medium heat to give them some color and a roasted flavor. Place the finished schnitzels in a shallow roasting pan. For the sauce, peel and finely dice the shallots, and fry them in a non-stick pan with a little olive oil until translucent. Peel and finely chop one clove of garlic, and add it as well. Add the tomato paste and fry lightly. Finally, add the tomatoes and herbs. Stir everything together with 200 ml of cream. Spread the sauce over the schnitzels and sprinkle with grated Gouda, not too thickly. Bake in a preheated oven at 180°C on the middle rack for about 30 minutes, until everything is nice and crispy and golden brown. Arrange on plates and serve immediately.