John Myers
Veal Rolls with Marsala Sauce and Ribbon Noodles
The perfect veal rolls with marsala sauce and ribbon noodles recipe with a picture and simple step-by-step instructions.
- Tagliatelle
- 4 cutlet From the calf
- 4 Discs Bel Paese or butter cheese
- 4 Discs Italian cooked ham
- 250 ml Veal stock
- Marsalla
- Cream
- Salt
- Pepper
- Clarified butter
- I really tried out a few Mael until I got the recipe out: D Because with my favorite Italian they didn’t want to give out the recipe. But then I finally did it:
- Press the veal escalopes flat (don’t knock them like pork escalope). Season with a little pepper and slaz on both sides.
- Place a slice of ham and cheese on top of each schnitzel. Roll up and close with a roulade needle. The cheese should not be able to flow out of the roulades!
- Fry the roulades in clarified butter all around (about 5 minutes) and deglaze with Marsala. Now light (flambé) the Marsala. When the flame has gone out, turn the roulades in the Marsala a few times
- Add the veal stock and put a lid on the pan. Let it simmer for 10 minutes on a low heat
- Take the roulades out of the stock and then add a dash of cream and season with salt and pepper if necessary. Put the roulades back into the sauce.
- The ribbon noodles are prepared according to the instructions on the package.
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