Vogelnestli – Appenzell

A great pasta dish for any occasion:

Preheat the kitchen stove to 80 °C. And heat a plate as well.

Meanwhile, wax the eggs for six minutes. Rinse with cold water and remove the shells.

Beat each veal cutlet very thinly between cling film with a rolling pin. Top each with a tranche of ham and a boiled egg. Wrap the edges of the veal cutlets and roll them up tightly, secure with toothpicks.

Heat the clarified butter in a frying pan. Season veal rolls with salt, bell pepper and paprika and roast all around over medium heat for six to eight minutes.

Put into the preheated plate and cook in the 80 °C hot stove for twenty minutes.

Extinguish gravy with wine and soup and boil until half done. Add cream and reduce the sauce again until it thickens slightly. Season with salt and pepper.

To serve, cut the veal rolls diagonally in half, arrange on plates with the filling facing upwards and pour the sauce over them.

Tip: Arrange the veal rolls on green noodles, then it looks like bird’s nestli.

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