Italian roulades with asparagus and crispy biscuits

Ingredients

Directions

1. 1

   Wash the asparagus, cut off the woody ends generously. Cut the stalks in half or in thirds and cook in boiling salted water for 4-5 minutes. Drain, rinse with cold water and let drain. Divide into four small moulds or a large ovenproof dish.

2. 2

   Drain the anchovies. Wash the basil, shake dry and pluck the leaves. Rinse the cutlets, dab dry, halve each cutlet and possibly tap flatter. Season with pepper and cover with 1 tomato, 1 anchovy and 1 basil.

3. 3

   Roll up firmly and pin with wooden skewers.

4. 4

   Heat 2 tablespoons of oil in a casserole dish. Brown the roulades in it all around. Deglaze with wine and 100 ml water. Bring to the boil, cover and stew for about 30 minutes.

5. 5

   Put orange juice, 100 ml water and cream in a pot. Stir in the sauce powder. Bring to the boil briefly while stirring. Switch off the stove. Stir in pieces of butter. As soon as the butter has melted, remove the pot from the heat.

6. 6

   Pour hollandaise sauce over the asparagus.

7. 7

   Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Form the dumpling dough into a roll and cut into approx. 16 thalers. Crush the noodles a little bit with your hands and put them into a deep plate.

8. 8

   Whisk the egg. Turn the thaler in the egg first, then in the noodles. Heat 3 tablespoons of oil in a large frying pan. Fry thalers on each side over medium heat for 3-4 minutes. At the same time gratinate the asparagus in a hot oven for 5-7 minutes.

9. 9

   Lift the roulades out of the steaming stock, keep warm. Simmer the stock over high heat, then season to taste with salt, pepper and 1 pinch of sugar. Arrange the roulades with the sauce stock, potato tails and the asparagus pots.