Summary

Ingredients

• 4 beef roulade (s)
• 8 slices Parma ham
• 100 g pecorino cheese
• 4 tablespoon pesto, red
• 1 onion (s), chopped
• 1 clove garlic, chopped
• 2 tablespoon tomato paste
• 1 sprig sage
• 0.5 liter ½ red wine, strong
• 0.5 liter ½ meat broth
• salt and pepper
• Clarified butter

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Instructions

1. Only lightly salt and pepper the roulades. Brush with the red pesto and put two slices of ham on each roulade. Slice the cheese and distribute it on the roulade. Roll up the roulades tightly and pin or tie.
2. Fry all over in hot clarified butter. Add the onion and lightly toast. Add tomato paste and garlic and let them sweat lightly. Pour the broth and wine on top and place the sprig of sage in the sauce. Bring to the boil and simmer for an hour and a half over a low heat with the lid closed.
3. Then take the roulades out of the sauce and thicken the sauce with a little starch. If necessary, season with salt and pepper.
4. We also eat gnocchi and salad.