Dinner for Two No. 2

First course: >> Mussels Veal roulade in gorgonzola sauce, basil noodles and.

1. veal roulade in gorgonzola sauce Thinly pound the veal escalopes in a freezer bag with a meat tenderizer. Place 2 slices of ham on each cutlet and form 30g of Gorgonzola on top of each. Roll the cutlets into a tight roulade, holding each end together with a wooden stick.

Season the roulades with salt and pepper and brown them in clarified butter, then put them in the oven at 180 °C for 8 min.

Remove the roulades from the stove and keep warm. Extinguish the gravy in the roasting pan with the whipped cream and crumble in the remaining Gorgonzola. Reduce the stock to half. Rinse about 8 basil leaves, chop finely and sprinkle into the sauce. To serve, cut the roulade into thin slices and then pour the Gorgonzola sauce over it, allowing the flavor to soak into the meat.

2. basil pasta

Chop the basil, then mix all the ingredients with a hand mixer. Do not use the dough hooks, but the wire formations that are also used for whipping cream. It must form noisy little balls.

Run the dough through the pasta machine (don’t worry, you can do it with the balls, small dough spots will form on the spot at the beginning, and if you put them in twice more, you will have a wonderful dough sheet). If you don’t have a pasta machine, roll it out with a pasta roller.

Dough into a plast

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