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Swallows' nests
Category: Meat & Poultry
40 Minutes
Preparation time
Preparation time
Ingredients for
4
people
4
eggs
1 package (250 g) of Zottarella Roll Classic
1 large onion
2 garlic cloves
1 small box of cress
4 veal schnitzels (150 g each)
Salt, pepper
2 tbsp. coarse mustard
2 tbsp. sunflower oil
150 ml dry white wine
250 ml vegetable or meat broth
50 ml cream
1 tbsp. cornflour
1 package (250 g) of Zottarella Roll Classic
1 large onion
2 garlic cloves
1 small box of cress
4 veal schnitzels (150 g each)
Salt, pepper
2 tbsp. coarse mustard
2 tbsp. sunflower oil
150 ml dry white wine
250 ml vegetable or meat broth
50 ml cream
1 tbsp. cornflour
- Hard boil the eggs for about 8 min., refresh under cold water and peel. Drain and slice the Zottarella Roll. Peel and dice the onion and garlic. Wash the cress, drain and cut off using scissors.
- Wash the veal schnitzel, dab dry and pound. Season with salt and pepper. Spread mustard on the veal and distribute the eggs on top. Roll up and secure with a wooden skewer.
- Heat oil in a roasting pan. Sear the swallows' nests on all sides. Add the diced onion and garlic and fry all together. Deglaze with wine and broth. Braise covered at low temperature for about 30-35 min.
- Remove the swallows' nests and keep warm. Mix the cream together with the cornflour, add to the gravy and bring to a boil once again. Season with salt and pepper. Place the swallows' nests inside once again, top with Zottarella slices, cover and let melt briefly. Serve with green ribbon pasta, sprinkle with cress and serve with the sauce.
Recipe inspirations from the
Zottarella cookbook
