Wild garlic and veal involtini

Total time: 1hr 20m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 662 Kcal, 40g Protein, 34g Carbohydrates, 39g Fat


  • Romanesco broccoli and potatoes
  • 500 g Romanesco broccoli, cut into florets
  • 500 g new potatoes, quartered lengthwise
  • 0.75 tsp salt
  • 2 tbsp olive oil
  • Filling
  • 150 g cream cheese (e.g. Tartare spreadable cheese with sea salt)
  • 30 g dried apple rings (soft), finely chopped
  • 0.5 bunch wild garlic (approx. 10 g), finely chopped
  • a little Tasmanian mountain pepper
  • Involtini
  • 8 thin veal cutlets (each approx. 60 g) pounded flat
  • 0.25 tsp salt
  • oil for frying
  • a little pepper
  • 70 g Mostbröckli (beef sausage)
  • 1 dl meat bouillon
  • 2 dl single cream for sauces
  • 0.5 bunch wild garlic, finely chopped
  • 1 tbsp maple syrup

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  • Romanesco broccoli and potatoes

    Mix the broccoli and potatoes with the oil and salt, spread onto a baking tray lined with baking paper. Roast for approx. 35 mins. in the centre of an oven preheated to 200°C.
  • Filling

    Mix the cream cheese, wild garlic, apples and pepper.
  • Involtini

    Season the veal cutlets, top with the Mostbröckli, spread the filling on top, roll up the cutlets and secure each one with a toothpick. Heat the oil in a frying pan, fry the involtini on all sides for approx. 4 mins. Remove and keep warm. Pour in the cream, stock and maple syrup, reduce for approx. 10 mins. Return the meat to the pan and heat gently. Add the wild garlic. Serve the involtini with the Romanesco broccoli and potatoes.

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