Veal Roll in Puff Pastry – Mosschari Rolo Se Phillo

Sauté in butter the diced meat and later the onions. Dust with flour and sauté again. Add clear soup, salt and pepper and simmer at low temperature until reduced by half. Cool. Mix the remaining ingredients (except the butter and the dough).

Lay out the sheets on a baking sheet, buttering both sides between them with the melted butter. Along the shorter side, spread the filling evenly. Then roll the dough. Moisten the edge so that the filling does not spill out. Grease the surface of the dough with a little oil and make a pair of stitches to allow the steam to escape.

Bake in a hot oven at 180 degrees until the surface is well browned. Bring to the table warm.

Wine recommendation:

The rather powerful food calls for a wine with acidity, which provides balance.

Red wine:

Blackberry, taut acidity in the palate, fresh but full of content 15 points, 10 dm.

White wine:

Provides possibly the best white wines in Switzerland. Nutty fragrance, polished acidity, long finish.

Our tip: use high quality red wine for a particularly fine taste!

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