Involtini Filled with Feta and Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 thin pork schnitzel
- 8 slices Black Forest ham
- 200 g feta cheese
- 8 medium tomato (s), dried
- 2 onions)
- 3 clove (s) garlic
- 2 carrot (s)
- 6 vine tomato (s)
- 10 basil leaves
- 2 sprigs thyme
- 300 ml white wine
- 400 ml broth
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Flatten the schnitzel a little if they are not thin enough. Finely chop an onion and one of the garlic cloves. Roughly chop the second onion and the remaining garlic cloves. Peel the carrots, cut in half and cut into large slices. Wash the tomatoes and chop them roughly too. Chop the sun-dried tomatoes and the basil leaves.
- Crumble the feta cheese in a bowl. Add the sun-dried tomatoes as well as the finely chopped onion and the garlic clove and mix in. Now add the thyme and basil and season with a little salt and pepper.
- Now season the schnitzel with salt and pepper and place a slice of ham on each schnitzel. Now shape 1 tablespoon of the filling into a dumpling, place on top and then roll up. Secure each roll with 2 wooden skewers.
- Heat some fat in the roaster and sear the rolls in it all over. Then remove the rolls. Fry the carrots and the coarsely chopped onion and garlic cloves in the roasting set. Deglaze with wine and fill up with vegetable stock. Add the vine tomatoes and return the rolls to the roaster. Bring everything to a boil and simmer over medium heat for about 45 minutes.
- Finally, take the rolls out of the sauce, puree them and season to taste. Now put the rolls back in the sauce and serve with side dishes of your choice.
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