- 14 ounces [400 g] ostrich, into 4 [3 1/2-ounce / 100-g each] slices
- 4 1/4 ounces [120 g] Emmenthal or Jalsberg cheese, into 4 [1-ounce / 30-g each] pieces
- 4 slices Black Forest ham
- 2 eggs
- Salt and pepper
- 2/3 cup + 1 tablespoon [90 g + 8.75 g] flour
- 3 1/2 ounces [110 mL] breadcrumbs
- 1 teaspoon [5 mL] oil
- Small dab butter
Seasoned Fresh Pasta Noodles
- 14 ounces [400 g] fresh pasta noodles
- 7 tablespoons [105 g] butter
- 3 1/2 ounces [100 g] fresh mushrooms
- 1 tablespoon [15 mL] chives
- 1 tablespoon [15 mL] basil
- 1 tablespoon [15 mL] tarragon
- 3 tablespoons [45 mL] white wine
- Salt and pepper, to taste
- Grated Parmesan cheese
Sauce
- 2 tablespoons [30 mL] minced gray shallot
- Butter
- Oil
- 1/4 cup [60 mL] Port wine
- 1/4 cup [60 mL] red wine
- 3 1/2 ounces [110 mL] veal or ostrich stock
- 1/4 cup [60 mL] cream [35% m.s.g.]
- Salt and pepper
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- Preheat oven to 300°F [150°C].
- Arrange each slice of ostrich between 2 sheets plastic wrap; using a cleaver, flatten slices into scallopines.
- Arrange one piece Emmenthal or Jalsberg cheese over each scallopine.
- Roll each scaloppine into one slice Black Forest ham; fold and secure ends.
- Beat together eggs and a little salt and pepper.
- Coat stuffed ostrich rolls with flour, then dip into egg mixture; coat rolls with breadcrumbs.
- Into a frypan, heat together oil and butter; brown ostrich rolls on all sides into hot fat.
- Transfer onto a baking sheet and roast rolls into preheated oven, for 8 to 10 minutes.
- Meanwhile, prepare seasoned fresh pasta and sauce.
- Serve ostrich rolls sliced, coated with sauce, along with seasoned fresh pasta.
Seasoned Fresh Pasta Noodles
- Boil fresh pasta noodles into salted boiling water, until 'al dente'; drain.
- Melt butter; brown mushrooms.
- Mix in drained pasta noodles, chives, basil, tarragon and white wine.
- Salt, pepper and mix in grated Parmesan cheese, to taste.
Sauce
- Brown minced gray shallot into a little hot melted butter, and oil.
- Pour in Port and red wines, scraping bottom or saucepan, until reduced by half.
- Pour in veal or ostrich stock and cream; leave to reduce.
- Salt and pepper, to taste.
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