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🍝 Veal rolls in ham wrapping with spaghetti

855 kcal · 30 min · 4 servings

Ingredients

• 300 g spaghetti
• salt
• 8 thin veal cutlets (approx. 80 g each)
• 8 slices Parma ham
• 16 leaves sage
• pepper (from the mill)
• 2 tbsp olive oil
• 150 ml dry white wine
• 200 g cherry tomatoes
• 1 tbsp butter

Instructions

1. 1. Cook the spaghetti in salted water until al dente.
2. 2. Wash the veal cutlets and pat them dry with a kitchen towel.
3. 3. Press the cutlets flat with your palm if necessary.
4. 4. Top each cutlet with a slice of ham and two sage leaves.
5. 5. Roll the cutlets up tightly.
6. 6. Season the rolls with pepper.
7. 7. Secure the rolls with toothpicks.
8. 8. Fry the rolls in hot oil on all sides.
9. 9. Remove the browned rolls from the pan.
10. 10. Deglaze the pan juices in the pan with white wine.
11. 11. Let the sauce reduce for a moment.
12. 12. Wash the tomatoes and halve them.
13. 13. Add the tomatoes to the sauce.
14. 14. Heat the tomatoes in the sauce for about 1-2 minutes.
15. 15. Stir the butter into the hot sauce.
16. 16. Season the sauce with salt and pepper.
17. 17. Place the meat rolls back into the sauce.
18. 18. Let the rolls cook through in the sauce for 3-4 minutes.
19. 19. Spoon sauce over the rolls occasionally.
20. 20. Drain the spaghetti.
21. 21. Serve the meat rolls on top of the spaghetti.

Nutrition per serving

• kcal: 855
• Protein: 103 g · Fett/Fat: 21 g · Carbs: 55 g