23
GB
Involtini with mushroom filling and morel
cream sauce
Makes 4 portions:
Flatten the veal cutlets, season with salt and pep-
per and slice in half. Coat each half with 1 – 2 tsp
of the mixture you prepared earlier, leaving a
border around the edge. Roll up the veal pieces
starting from the thin side and use wooden skew-
ers to hold the ends and sides together. Heat the
water in the steaming unit
(8)
.
Use a little oil to coat both the sieve insert
(2)
and
the involtini and then place the involtini in the
sieve insert
(2)
. Slot the sieve insert
(2)
into place
and cook the involtini for approx. 10 minutes.
When ready, place the involtini in the sauce and
leave to stand at low heat for approx. 10 minutes.
Tastes great with mini bread dumplings.
Mini bread dumplings
Makes 25–30 (approx. 8 portions)
400 g dry white bread cubes
300 ml hot water
1 onion
1 sprig of parsley
1 tbsp oil
1 egg
1 tsp salt, a pinch of pepper
Put the dry white bread cubes in a bowl, cover with
boiling water and soak for approx. 20 minutes. PeeI
and finely chop the onions while you're waiting.
Wash the parsley, shake it dry and finely chop the
leaves. Heat the oil in a pan pot, add the onion and
sauté until transparent. Add the parsley.
Add the onion and parsley mixture to the bread
in the bowl. Add the egg and salt, and season
with pepper. Blend all of the ingredients. Make
sure that the dough is not too soft as it should be
firm enough to be easily moulded into shape. If it
is too soft, add some more breadcrumbs.
Use the dough to make dumpling roughly the
size of tennis balls and arrange half of these in the
sieve insert
(2)
without packing them too tightly.
Fill the steaming unit
(8)
with salt water and cook
the dumplings for approx. 25 minutes until they
are cooked through.Then cook the second batch
of dumplings the same way.
These dumplings taste great with any dish that is
served with lots of sauce, and are ideal for freezing.
For the
morel cream sauce:
30 g dried morels
2 tbsp butter
2 tbsp flour
¼ l veal stock
or broth
1 tomato
150 g cream
100 ml white wine
4 tbsp medium-dry
sherry
1 tbsp tomato
puree
1 bay leaf and 1 clove
3 juniper berries
1 allspice berry
Salt and pepper
For the
involtini:
150 g mushrooms
1 shallot
½ bunch of flat-leaf
parsley
3 tbsp sunflower oil
Salt and pepper
1 tsp porcini
powder
2 tbsp grated
Parmesan
2 tbsp bread
crumbs
4 veal cutlets
To make the sauce, place the morels in a bowl and
add ½ l of boiling water. Leave the morels to soak
for a few hours.
Melt the butter. Sweat the flour in the melted but-
ter, pour in the stock to deglaze the pan, stirring
vigorously to prevent lumps from forming. Re-
move the morels from the water and pour the wa-
ter through a coffee filter into the sauce. Rinse the
morels under cold water and add to the sauce.
Wash the tomatoes and add to the sauce; add
cream, white wine, sherry and tomato purée to
taste; mix in the herbs and season with salt and
pepper. Leave the sauce to simmer for approx.
30 minutes.
To make the involtini, start by cleaning, trimming
and slicing the mushrooms. Peel and finely chop
the shallot. Wash the parsley, pat it dry and finely
chop the leaves. Heat 2 tbsp of oil in a pan, add
the shallot and sauté until transparent. Add the
mushrooms and fry until they begin to brown,
then stir in the parsley.
Set the mixture to one side, season with salt,
pepper, porcini powder and Parmesan and bind
it with the breadcrumbs.
