Recipe (english)

Antipasti Roulades alla Involtini

Antipasti Roulades alla Involtini

Antipasti Rouladen alla Involtini become tender and juicy by stewing in spicy tomato sauce. Boil the aubergine in boiling water for 10 minutes until it swells. Finely dice the shallot and garlic. Cut the celery into fine slices. Cut two pork roulades as thin as possible in half. With the smooth side of the meat knock flat. Coat the meat with pesto. Put Parma on it. Drain the aubergines, cut in half and spread over the Parma. Cut the mozzarella into four cubes. Put it on the thicker end of the meat. Fold the sides slightly over the filling. Roll up firmly towards the tip. Stuck with skewers. Heat the oil in a pan. Brown the Antipasti Rouladen alla Involtini all around. Take it out of the pan. Lightly fry the onions, garlic and celery. Deglaze with wine. Add diced tomatoes from the tin. Bring to the boil briefly until some liquid evaporates. Cut the basil into strips. Add to the tomato sauce. Season with salt and pepper. Add Antipasti Rouladen alla Involtini. Put the lid on. 10 minutes stew. Antipasti Rouladen alla Involtini shortly before serving season with pepper and salt.

Servings: 4, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
250 kcal
5 g
24 g
13 g

(C)opyright by Marions Kochbuch