We peel, we roll up, we melt ... In short, a recipe, to serve, very hot. Garlic, garlic, garlic!
Ingredients for 4 persons :
- 4 veal cutlets
- 2 cloves garlic
- 2 shallots
- 100 g button mushrooms
- 6 sprigs of parsley
- 1/2 slice of smoked bacon
- 100 g white ham
- 50 g butter
- 2 tbsp. teaspoon tomato paste
- 100 g of sausage meat
- 25 cl of white wine
- Salt pepper
Veal rolls with spring garlic
- Wrap the cutlets in cling film. Flatten them with a rolling pin (or ask your butcher to do so).
- Peel, wash, degerm and chop the garlic
- Peel, wash and chop the shallot.
- Clean the mushrooms, cut them into pieces.
- Remove leaves, wash and chop the parsley.
- Cut the smoked bacon and ham into small pieces. Mix together.
- Melt 20 g of butter in a frying pan, sauté a shallot for 2 minutes. Add the mushrooms, cook for 5 minutes. Reserve in a salad bowl, add the parsley and tomato puree. Mix. Stir in the mixed meat, sausage meat and garlic. Season.
Work this stuffing with a fork.
- Season the veal cutlets, distribute the stuffing in the center of each one. Wrap the cutlets on the stuffing to form a roll. Tie up.
- In a casserole dish, melt 30 g of butter, brown the remaining shallot. Add the paupiettes, brown them then pour in the white wine.
Cover and cook 20 to 25 minutes (add water if necessary).
- Serve hot!
- To serve with tagliatelle, green beans, peas, ratatouille or potato.
- Mustard can replace tomato paste.
Wine to accompany veal paupiettes with garlic
Here is one of the multiple interpretations of this classic dish of so-called bourgeois cuisine, for which each family once had its own recipe.
Here, the presence of smoked brisket, mushrooms and tomatoes in the filling enriches the aromatic expression and reinforces the acidity of the sauce. We will therefore seek to attenuate this acidity by offering wines with roundness and suppleness.
If we are looking to enhance the smoky and mushroom notes, the choice will be for a cuvée mellowed by a few years from the Marmandais or Duras coasts in red, and if we are trying to attenuate them, we will prefer a warmer and more spicy wine. like a Corbières.
In white wine, the tender and grilled character of a Saint Véran will enhance the veal meat, while erasing any possible dryness. Finally, if you want to go more in the direction of the dish, a semi-dry Vouvray, an unknown wine with a tangy character, will be the ideal partner for lovers of acidity.
Recipe: T. Bryone, Photo: C. Herlédan