Tuesday, 9 August 2016

Involtini with almonds coated in honey and salt

Something quick and very impressive. Use good quality ingredients and you have a 2 star meal.
I just bought one slice of schnitzel and got 6 involtini out of it,  I cut the schnitzel into 3 parts, used a freezer bag and started with a meat tenderizer to hit the meat. After that I was able to half the meat again.

The more you invest in the ingredients, you get a higher quality endproduct. This small amout of meat feeds 2 people easily.

250 g veal schnitzel
80 g Blackforest ham
100 g Buttercheese or Taleggio
40 g  almonds coated in honey and salt
1 tbsp flour (optional)
1 tbsp butter
1 tbsp rapeseed oil
50 ml Marsala wine
50 ml double cream
salt and pepper
700 g potatotes
100 ml whole milk
50 ml cream
30 g butter
1/4 tsp  nutmeg
1 tsp salt
1 tsp white pepper

Cut the cheese into 6x1 cm sticks and press almonds in a row into the cheese. Salt and pepper the veal on both sides, place a stick of cheese with almonds on the wide side of the veal, roll it and roll it again in a slice of Blackforest ham. You can dust it with a little flour.

In a pan melt butter in oil and on medium heat fry the involtini on all sides until they have some color. Get them out of the pan, get some fat out and add Marsala wine and cream. Cook it for a minute and get the involtini back in. The cheese will run out a little.

Make the potato mash to go with the involtinis and serve them with a bit of veg.

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