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Categories:
veal cutlets tomatoes toast raisins Parmesan red onion clove garlic walnuts eggs milk olive oil salt parsley basil bacon Pesto lemon juice fussili
Viewed: 106 - Published at: 7 years agoIngredients
- 500 grams veal cutlets
- 2 large tomatoes
- 3 slice toast
- 50 grams raisins
- 100 grams grated parmesan
- 1 large red onion
- 1 clove garlic
- 50 grams chopped walnuts
- 2 hard boiled eggs
- 1 milk
- 1 olive oil
- 1 salt and pepper
- 1 chopped parsley
- 1 chopped basil
- 50 grams bacon cubes
- 500 ml tomato sauce
- 1 tbsp pesto
- 1 lemon juice
- 280 grams fussili
Method
- In a pot, let toast soak milk up in a milk bath
- Chop onion and garlic, then with olive oil and bacon let brown in a large pot
- In the meantime, chop raisins, walnuts, parsley, add
- Now squeeze the bread slices and cut in cubes.
- Also cut the eggs small.
- Together with lemon juice, half the cheese and some milk, add to mixture
- Season meat slices with salt and pepper from each side
- Heat up water in another pot
- Heat up oil in a roasting tray, while evenly spreading mixture on meat.
- Roll up and close with spears or uncolored cord
- Now brown meat from each side, then add tomato sauce and pesto, such as tomato cubes.
- While cooking, chop some more basil and parsley and add to roasting tray.
- Put fussili into water and let them cook for 12 minutes
- Let cook for another 15-20 minutes, then garnish with the rest of the cheese
