2 tbsp olive oil
100 g mushrooms, chopped
1 red onion, diced
60 g minced pork
2 cloves of garlic, crushed, peeled and chopped
a small bunch of flat-leaf parsley, chopped
a small bunch of sage, chopped
sea salt
freshly ground black pepper
30g breadcrumbs
100 g mushrooms, chopped
1 red onion, diced
60 g minced pork
2 cloves of garlic, crushed, peeled and chopped
a small bunch of flat-leaf parsley, chopped
a small bunch of sage, chopped
sea salt
freshly ground black pepper
30g breadcrumbs
For the veal:
6 thin veal escalopes
25 g butter
3 red onions, peeled and cut in half
25 g flour
500 ml white wine
6 small carrots, peeled
600 g new potatoes, peeled
25 g butter
3 red onions, peeled and cut in half
25 g flour
500 ml white wine
6 small carrots, peeled
600 g new potatoes, peeled
method
1. Heat the oven to 180°C/gas 4.
2. Make the filling for the veal parcels: heat the olive oil in a frying pan, and saute the mushrooms and the diced onion for 5 minutes. Add the pork, garlic, parsley, sage and seasoning, mix well and cook for another 5 minutes. Then remove from the heat, mix in the breadcrumbs and leave to cool a little.
3. Lay out the veal escalopes on the work surface and divide the filling among them. Fold in the ends and then roll up each escalope, tying with string to make little parcels.
4. Heat the butter in a frying pan and fry the veal parcels together with the halved red onions until the veal is golden. Remove the onions and veal and place in a casserole dish.
5. Add the flour to the pan where the escalopes were fried and stir it in well, gathering all the tasty bits into the mix. Then slowly add the white wine, stirring well, and bring to the boil. Take the sauce off the heat, pass it through a sieve, and pour it over the veal and onions.
6. Put the casserole in the oven and cook for 20 minutes. Take the casserole out, put in the carrots and potatoes, cover with a lid, and cook for a further 55 minutes. Serve hot.
2. Make the filling for the veal parcels: heat the olive oil in a frying pan, and saute the mushrooms and the diced onion for 5 minutes. Add the pork, garlic, parsley, sage and seasoning, mix well and cook for another 5 minutes. Then remove from the heat, mix in the breadcrumbs and leave to cool a little.
3. Lay out the veal escalopes on the work surface and divide the filling among them. Fold in the ends and then roll up each escalope, tying with string to make little parcels.
4. Heat the butter in a frying pan and fry the veal parcels together with the halved red onions until the veal is golden. Remove the onions and veal and place in a casserole dish.
5. Add the flour to the pan where the escalopes were fried and stir it in well, gathering all the tasty bits into the mix. Then slowly add the white wine, stirring well, and bring to the boil. Take the sauce off the heat, pass it through a sieve, and pour it over the veal and onions.
6. Put the casserole in the oven and cook for 20 minutes. Take the casserole out, put in the carrots and potatoes, cover with a lid, and cook for a further 55 minutes. Serve hot.
serving amount
serves 6
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