John Myers
Veal Rolls with Parma Ham on Red Wine and Cream Sauce with Parmesan and Fettuccini
The perfect veal rolls with parma ham on red wine and cream sauce with parmesan and fettuccini recipe with a picture and simple step-by-step instructions.
- 12 piece Veal roulades
- 12 disc Parma ham
- 350 g Grana Padano
- 500 g Whipped cream
- 50 g Creme fraiche Cheese
- 5 tablespoon Red wine
- 1 piece Onion
- 500 g Fettucins
- 1 piece Zucchini
- 2 piece Carrots
- 125 g Butter
- 2 tablespoon Olive oil
- Put the butter and olive oil in the pan. Place the Parma ham on the veal fillets, sprinkle the grated Grana Padano on top and then roll up.
- Fry the veal rolls in a hot pan. Sauté the onions in oil in a second pan, add the whipped cream, crème fraîche and Grana Padano and the veal rolls. Simmer in the pan for about 20 minutes and deglaze with red wine.
- Remove the finished veal rolls from the pan, then puree the sauce.
- Peel the carrots, cut into strips like the zucchini and sauté (stew carrots for 2 minutes / stew zucchini for 1 minute). Cook the fresh fettuccini in salted water for six minutes.
Facebook Comments