Involtini with apricot-cashew filling and spiced cream sauce

Name: Involtini with apricot-cashew filling and spiced cream sauce
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Cuisine: italian
Ingredients: 1 lb mixed meat medallions; 2 oz dried apricots; 1 oz cashews; 3 shallots; 1 clove garlic; 4.5 tbsp unsalted butter; 1.75 oz breadcrumbs; 2 sprigs thyme; 1 egg yolk; 1 tbsp flour; 1.25 cups chicken stock; 0.66 cup heavy cream; 0.5 tsp ground allspice; 0.5 tsp ground ginger; salt; pepper; vegetable oil (for frying); thyme (for garnish)

Based on 6 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

400 g	mixed meat medallions
60 g	dried apricots
30 g	cashews
3	shallots
1 clove	garlic
60 g	unsalted butter
50 g	breadcrumbs
2 sprigs	thyme
1	egg yolk
1 tbsp	flour
300 ml	chicken stock
150 ml	heavy cream
½ tsp	ground allspice
½ tsp	ground ginger
	salt
	pepper
	vegetable oil (for frying)
	thyme (for garnish)

Metric

Imperial

How-To Videos

Utensils

cutting board
knife
frying pan (small)
rubber spatula
bowl
meat tenderizer
kitchen twine
frying pan
tongs
whisk

Nutrition per serving

Cal
365

Protein
22 g

Fat
24 g

Carb
15 g

Step 1/4
- 30 g cashews
- 60 g dried apricots
- 3 shallots
- 1 clove garlic
- 30 g unsalted butter
- cutting board
- knife
- frying pan (small)
- rubber spatula
Chop cashews and apricots. Peel the shallots and garlic and finely dice. In a small frying pan over medium heat, add half the butter and sauté shallots and garlic. Remove and let cool for approx. 10 min.
Step 2/4
- 50 g breadcrumbs
- 2 sprigs thyme
- 1 egg yolk
- salt
- pepper
- bowl
In a bowl, mix together breadcrumbs, cashews, apricots, shallots and garlic, thyme leaves, and egg yolk. Season to taste with salt and pepper and mix well to combine.
Step 3/4
- 400 g mixed meat medallions
- salt
- meat tenderizer
- kitchen twine
Flatten medallions with a meat tenderizer. Season with salt then fill with some apricot-cashew filling and roll tightly. Tie together with kitchen twine and set aside.
Step 4/4
- 30 g unsalted butter
- 1 tbsp flour
- 300 ml chicken stock
- 150 ml heavy cream
- ½ tsp ground allspice
- ½ tsp ground ginger
- salt
- pepper
- vegetable oil (for frying)
- thyme (for garnish)
- frying pan
- tongs
- whisk
Add some vegetable oil to a frying pan over medium high heat. Sear the involtini on all sides and set aside. Add remaining butter to the pan drippings, then whisk in flour. Whisk in chicken stock gradually. Add the cream, ground allspice, ground ginger, and season with salt and pepper. Add the Involtini back to the pan and cook through. Serve with the sauce and sprinkle with fresh thyme. Enjoy!