Veal rolls stuffed with pumpkin

Here’s the English translation for the recipe:

Veal Rolls Stuffed with Pumpkin

Ingredients:

• 640 g veal leg
• 80 g pumpkin
• 50 g pumpkin seeds
• 30 g horseradish
• 0.2 g saffron
• 100 ml cooking cream
• 150 ml broth
• 40 g butter
• 30 g starch flour
• 30 ml oil
• Salt
• Pepper
• Vegeta (optional)

Preparation:

1. Cut the veal leg into schnitzels, tenderize them well, and season.
2. Clean and slice the pumpkin thinly, then blanch it.
3. Lay the veal schnitzels with pumpkin slices and roll them into rolls.
4. Roast the pumpkin seeds and grind them into powder.
5. Sear the veal rolls in a pan, then add the broth to simmer.
6. Once cooked, coat the rolls with ground pumpkin seeds.
7. In the same pan, add horseradish and saffron to the broth. Once the mixture boils, add the cooking cream, season to taste, and thicken with butter and starch flour to create a creamy sauce.
8. Serve the veal rolls with gnocchi, potatoes, or mlinci.

Enjoy!