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🍝 Veal Roulades on Pasta with Tomatoes

755 kcal · 30 min · 4 servings

Ingredients

• 300 g spinach leaves
• salt
• pepper (from a mill)
• 4 thin veal cutlets (approx. 130 g each)
• 5 tbsp olive oil
• 2 garlic cloves
• 125 g mozzarella (1 ball)
• 400 g ribbon pasta
• 4 tomatoes
• basil (for garnishing)
• aluminum foil

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Remove any wilted or damaged leaves.
3. 3. Bring a pot of water to a boil and add some salt.
4. 4. Add the still wet spinach to the boiling water.
5. 5. Let the spinach wilt down in the water.
6. 6. Remove the spinach from the pot using a sieve.
7. 7. Rinse the spinach briefly with cold water to stop the cooking process.
8. 8. Let the spinach drain well.
9. 9. Brush the veal cutlets with about two tablespoons of oil.
10. 10. Place the cutlets between two layers of cling film.
11. 11. Pound the cutlets flat with a meat mallet until evenly thin.
12. 12. Peel the garlic.
13. 13. Chop the garlic finely.
14. 14. Drain the mozzarella.
15. 15. Cut the mozzarella into small cubes.
16. 16. Squeeze the spinach firmly to remove excess liquid.
17. 17. Chop the spinach coarsely.
18. 18. Spread the chopped spinach over the flattened cutlets.
19. 19. Sprinkle the mozzarella cubes over the spinach.
20. 20. Sprinkle the chopped garlic over the top.
21. 21. Season the filling with salt and pepper.
22. 22. Roll the cutlets tightly into roulades.
23. 23. Wrap each roulade tightly in aluminum foil.
24. 24. Twist the ends of the foil securely so nothing can escape.
25. 25. Bring a pot of water to a gentle simmer.
26. 26. Place the roulades into the simmering water.
27. 27. Poach the roulades for 15 minutes.
28. 28. Cook the pasta in boiling salted water until al dente.
29. 29. Blanch the tomatoes for a few seconds with boiling water.
30. 30. Shock the tomatoes immediately with cold water.
31. 31. Peel the tomatoes and remove the skin.
32. 32. Quarter the tomatoes.
33. 33. Remove the seeds from the tomatoes.
34. 34. Cut the tomatoes into coarse pieces.
35. 35. Sauté the tomato pieces in the remaining olive oil.
36. 36. Cook the tomatoes for 3 to 4 minutes.
37. 37. Season the tomatoes with salt and pepper.
38. 38. Drain the cooked pasta.
39. 39. Mix the pasta with the tomatoes.
40. 40. Carefully remove the roulades from the aluminum foil.
41. 41. Slice the roulades.
42. 42. Plate the pasta.
43. 43. Place the roulade slices on top of the pasta.
44. 44. Garnish the dish with fresh basil.

Nutrition per serving

• kcal: 755
• Protein: 62 g · Fett/Fat: 22 g · Carbs: 74 g