Involtini with Tomato Pesto

8 veal or turkey escalopes a 80 g Salt, pepper 2 tbsp oil 1#2 tbsp flour 200 ml white wine 200 ml veal or poultry stock Transparent foil Wooden skewers Preparation Steep the dried tomatoes with 1 liter water as well as the balsamic vinegar at approx. 80 °C for 30#40 min. Do not make! Drain briefly. Prepare the soft tomatoes into a puree with a blender.

Slowly add the oil, the chopped garlic, the chopped basil leaves and the oregano.

Stir in the grated cheese and the coarsely chopped pine nuts. If necessary, mix in a little more oil – it should be a thick puree.

Gently pound the cutlets between 2 plastic wrap sheets with a meat mallet until the cutlets are as large as possible on the spot and very thin. Season the meat with salt and season with pepper, spread with the tomato pesto.

Roll up tightly, making sure the filling is well enclosed, pin with a wooden stick.

Preparation Heat oil in a frying pan, fry the rolls in it for 6-8 min on all sides. Put the lid on, reduce the temperature. Cook the rolls on low to medium heat for 10 min. Preheat oven to 100 °C and place a large porcelain plate inside.

Remove the rolls from the roasting pan and place them on the porcelain plate and keep warm in the oven.

Dust the roast with a little flour, extinguish with white wine and veal or poultry stock and boil a little. Season with salt and

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