Stuffed Veal Rolls

A great pasta dish for any occasion:

1. peel shallots and garlic. Finely dice shallots and 3 cloves of garlic, halve remaining garlic. Cut bacon into 2 cm long pieces. Clean fresh morels and finely dice. Soak dried morels in lukewarm water, squeeze and also cut into cubes.

Whip the cream until stiff. Pluck chervil from stems and chop finely. Heat 20 g clarified butter in a frying pan. Sauté the morels in it. Add garlic and shallot cubes and 20 g butter. Season with salt and pepper. Fill up with 100 ml veal stock and cook completely. Add the whipped cream and cook until creamy. Fold in the chervil.

3. flatten the veal cutlets a little bit. Spread the morel filling evenly on top. Roll up cutlets and pin with toothpick.

Heat remaining clarified butter in a frying pan. Season the rolls with salt and pepper and fry them all around in the hot fat.

Add the bacon pieces and toast the rolls for 8-10 min over medium heat.

5. sprinkle the lime peel on the meat and fill up with the remaining veal stock. Add the garlic halves and the remaining butter and fry. Coarsely chop the parsley leaves and add to the rolls form with the lime juice. Serve with ribbon noodles with sage.

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