Veal Roulades Ticino Style

Soak the bread in water, then squeeze well and chop.

Soak the dried mushrooms and chop them. Defrost frozen mushrooms briefly and cut into small pieces.

Cut onion and bacon into small cubes. Sauté 2 tablespoons of it in a little bit of butter. Add half of the mushrooms and the chopped parsley and sauté. Mix the bread with the bacon and mushroom mixture.

Season the cutlets with salt, season with pepper and spread the farce evenly on top. Roll them up and pin them down. Fry in a mixture of butter and oil. Add the wine and cook for 15 minutes until soft.

Fry the remaining bacon mixture, the finely chopped tomatoes, a little rosemary and the remaining mushrooms in butter. Season to taste with salt and freshly ground pepper. Serve with the roulades.

Our tip: Use bacon with a fine, smoky note!

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