Roulade of veal with cream cheese and herbs

Ingredients for Roulade of veal with cream cheese and herbs

Instructions for Roulade of veal with cream cheese and herbs

To prepare the Roulade of veal with cream cheese and herbs recipe, please follow these instructions:

Napolisteaks Bank's lighted and lubricated with a thin layer of cheese. Sprinkle with herbs and sun-dried tomatoes. Season with salt and pepper and roll into small roulades, bound with cotton yarn. Roulades are sandwiched on a pan in a little oil - or on the grill. Then step in the oven at 200 ° C for approx. 15 min. - or at lower heat on the grill for approx. 15 min. The meat must rest for 5 minutes before cutting. Red Pepper Sauce: Onions, garlic and thyme are sautéed in a little oil. Peppers, cut into small tern, are added and warmed well through. Then add peeled tomatoes and whipped cream. The sauce is boiled for approx. 30 min. Blended and passed through a sieve. The sauce is seasoned with salt and pepper. Pasta: The cooked pasta is turned into creme fraiche and grated parmesan. Server immediately.