Involtini to porcini cream

Ingredients

Directions

1. 1

   Peel and finely chop the shallots and garlic. Clean and clean the porcini and cut 200 g into very small cubes. Sort, wash, drain and roughly chop the spinach.

2. 2

   Heat 1 tablespoon of oil in a frying pan. Sauté shallots, garlic and porcini mushrooms briefly and place in a bowl. Mix veal sausage and spinach with the mushroom mixture. Season with salt and pepper.

3. 3

   Dab cutlets dry and possibly tap flatter. Spread the mushroom mixture on the escalopes. Roll up the cutlets into roulades and fix them with wooden sticks. Heat 1 tbsp. oil in a flat roasting pan, roulade

4. 4

   manufacturer) cook for about 10 minutes.

5. 5

   In the meantime wash and clean the spring onions and cut them into 4 cm long diagonal pieces. Halve the rest of the porcini mushrooms. Heat the remaining oil in a pan and fry the porcini briefly. Add spring onions and fry for about 5 minutes, turning.

6. 6

   Melt butter in another pan and fry gnocchi in it for about 5 minutes over a mild heat until golden brown. Wash sage, dab dry, pluck leaves and cut into strips. Add to the gnocchi and fry briefly.

7. 7

   Take involtini out of the roaster, keep warm. Put sour cream into the roaster, mix with the roasting set and heat up, season sauce with salt and pepper. Remove wooden sticks from the involtini and cut the rolls diagonally in half.

8. 8

   Serve with vegetables and some gnocchi. Sprinkle mushroom vegetables with sauce. Add the rest of the gnocchi.