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Wild garlic and veal involtini
45 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 662
  • Fat about 39g
  • Carbohydrates about 34g
  • Protein about 40g
This is needed
This is needed for 4 people
Romanesco broccoli and potatoes
  • 500 g Romanesco broccoli, cut into florets
  • 500 g new potatoes, quartered lengthwise
  • 0.75 tsp salt
  • 2 tbsp olive oil
Filling
  • 150 g cream cheese (e.g. Tartare spreadable cheese with sea salt)
  • 30 g dried apple rings (soft), finely chopped
  • 0.5 bunch wild garlic (approx. 10 g), finely chopped
  • a little Tasmanian pepper
Involtini
  • 8 thin veal cutlets (each approx. 60 g) pounded flat
  • 0.25 tsp salt
  • oil for frying
  • a little pepper
  • 70 g Mostbröckli (beef sausage)
  • 1 dl meat bouillon
  • 2 dl single cream for sauces
  • 0.5 bunch wild garlic, finely chopped
  • 1 tbsp maple syrup
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And that's how it's done
And that's how it's done
Romanesco broccoli and potatoes
Mix the broccoli and potatoes with the oil and salt, spread onto a baking tray lined with baking paper. Roast for approx. 35 mins. in the centre of an oven preheated to 200°C.
Filling
Mix the cream cheese, wild garlic, apples and pepper.
Involtini
Season the veal cutlets, top with the Mostbröckli, spread the filling on top, roll up the cutlets and secure each one with a toothpick. Heat the oil in a frying pan, fry the involtini on all sides for approx. 4 mins. Remove and keep warm. Pour in the cream, stock and maple syrup, reduce for approx. 10 mins. Return the meat to the pan and heat gently. Add the wild garlic. Serve the involtini with the Romanesco broccoli and potatoes.