Kalbsinvoltini mit Zucchini und Tomatenpolenta

Hello everyone, here's the delicious recipe for veal involtini with zucchini. Enjoy! Bon appétit! You might also like this recipe:    • Rinder Roulade mit Kartoffelpüree   HMMMMMMMM!!!!!! - more at letitcook.com Potato ricer: https://amzn.to/344sCPd Global cookware set: https://amzn.to/2vg3KXI Pots: https://amzn.to/38qiKk0 Haiku knife: https://amzn.to/3ad5PT4 Frying pan: https://amzn.to/3caYSDX Camera: https://amzn.to/2Tj3mA0 Sumo 19 microphone: https://amzn.to/2HZPsNP Sennheiser microphone: https://amzn.to/2I3kjcd KitchenAid mixer: https://amzn.to/39hNu6L Ingredients for approx. 4 people: 600 g veal (150 g cutlets) 100 g Parma ham 100 g arugula 50 g Parmesan cheese 500 ml broth (chicken/ Vegetables) 125 g polenta 2 tomatoes 1 vanilla bean 50 g butter 2 zucchini 1 lemon 1 sprig of thyme 1 shallot 150 ml cream 100 ml white wine Olive oil (for frying) Salt (to taste) Pepper (to taste) Preparation: Halve the zucchini lengthwise and cut into diagonal slices. Quarter the tomatoes, remove the seeds, and dice finely. Peel and dice the shallot. Flatten the veal topside between sheets of plastic wrap. Season the veal with salt and pepper, grate the Parmesan cheese, and top the meat with 2 slices each of Parma ham, arugula, and Parmesan. Roll up the involtini and secure with a toothpick. Bring the stock to a boil, halve the vanilla bean, scrape out the seeds, and add them to the stock. Butter the involtini. Season the involtini with salt and pepper and sear in hot oil for 2 minutes on each side. Sauté the shallots in the pan drippings, deglaze with white wine, add the thyme, and top up with cream. Stir the polenta into the boiling broth, add the butter, Parmesan cheese, and tomatoes – season with salt and pepper. Spread the cooked polenta into the buttered dish and chill. Season the sauce with lemon juice, salt, and pepper, and reduce slightly. Sauté the zucchini in hot oil, season with salt and pepper. Bake the involtini at 160°C (325°F) for about 15-20 minutes. Turn the polenta out onto a board and slice it. Fry the polenta slices until golden brown on both sides. Cut the involtini diagonally in half and arrange them with the tomato polenta, zucchini, and thyme sauce. Serve immediately. Are you interested in a collaboration or becoming an advertising partner? Then please send me an email to info(at)letitcook.com