Involtini of the Calf with Pasta Spot

For the dough, heap the flour on a board or put it in a suitable bowl and make a dent in the middle. Add the eggs, egg yolks, 1 tsp of oil and a little salt and knead into a dough, wrap in cling film and leave in the fridge for about half an hour.

Peel the shallots and cut them into fine slices. Thinly plate the cutlets between a freezer bag.

In a frying pan with 1 tbsp clarified butter, sauté the shallots and stir in the mustard.

Season meat with salt and pepper, spread thinly with orange marmalade. Spread shallots evenly on top and roll up into roulades. Fix with toothpicks if necessary. Roast the roulades in a frying pan with 2 tbsp. clarified butter at medium temperature until golden brown. Next, place a lid on top and remove the frying pan from the stove.

Using a pasta machine or pasta walker, roll out the dough very thinly and cut into three-inch squares. Make the pasta squares in boiling hot salted water for about 3 minutes, drain, cool and drain.

Keep the involtini warm and dissolve the gravy with orange liqueur and orange juice. Add clear soup and boil the sauce by half, then thicken with cold butter and season. Repeatedly warm the involtini briefly in the sauce.

In a frying pan with butter, sauté the pasta. Season with pepper.

Serve the involtini with the pasta and sauce.

By the way: Wus

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