Stuffed Veal Rolls with Zucchini and Pasta
Ingredients
- 4 thin, large Veal cutlets
- 200 grams Veal shank
- 250 grams Spinach
- 200 grams green Asparagus
- 3 Shallots
- 3 tablespoons Olive oil
- ¼ liter Veal stock (from a jar)
- 200 grams fresh Porcino mushroom
- ⅛ liter Red wine
- 1 tablespoon Cornstarch
- Salt (and pepper)
- 250 grams Trenette
- 1 Zucchini
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