Des rouleaux de veau tendres et délicieux, servis avec une sauce crémeuse au fromage robiola et des champignons
Le fromage robiola est originaire d'Italie et est connu pour son goût crémeux et délicieux
Ustensiles
Ingredients
Instructions
Pound each pieces of meat between pieces of plastic wrap until about 1/8 thick, being careful not to tear it any more than necessary
Season meat fairly generously on both sides with granulated garlic, seasoned salt, black pepper, and oregano
Sprinkle generously with balsamic vinegar, rub in spice, and marinate at room temperature for 1/2 hour or in the refrigerator for several hours
Wrap each piece of cheese with sage leaves, and with optional prosciuto, if desired, to minimize leaks later on
Place a wrapped piece of cheese on each piece of meat, and roll the meat around the cheese bundles, folding in the ends as you go
Tie each meat roll with kitchen string, or pin them shut with toothpicks, and dredge them lightly in seasoned flour, coating all over, and shaking off excess flour
Chop remaining sage leaves, and set aside
Coarsely chop sage stems
Place cream in a medium saucepan over medium heat, and add sage stems, half of the chopped garlic, and a couple tablespoons of the chopped onion
Bring to a boil, reduce heat, and simmer for about 20 minutes to infuse flavors
Add remaining robiola cheese scraps, including rind, and simmer about 5 minutes longer or until cheese has melted
Strain cream mixture, pressing on solids to get out as much liquid and soft solids as possible, and set aside
Heat about 1/4 cup of olive oil in a large skillet over medium-high heat, saute meat rolls until well browned on all sides, and set them aside
Discard oil, except for about 2 tbsp, and saute remaining onions and garlic until onions are just beginning to brown around the edges
Add mushrooms, increase heat to high, and season to taste with salt and pepper
Saute until mushroom have given up their moisture, and most of the moisture has evaporated
Add seasoned cream, and 1/2 cup stravecchio or parmigiano-reggiano cheese, and stir until cheese is melted
If desired, add flour-water mixture and bring to a boil to thicken
Remove string or toothpicks from meat rolls and bury them in the mushroom sauce mixture
Cover, and simmer until heated through
To serve, slice each meat roll in 4-5 pieces, and serve alongside hot noodles or rice
Spoon mushrooms and sauce over meat and noodles