Summary

Ingredients

• 4 beef roulade (s)
• 2 packs spinach leaves, frozen
• 1 clove garlic
• 150 g ricotta
• nutmeg
• salt and pepper
• 1 glass pesto rosso
• 1 packet mozzarella (also light if possible)
• 1 jar olives, black, without stone
• 2 glasses white wine
• 300 ml vegetable stock
• 1 onion (s)
• oil
• 2 sachets rice

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Instructions

1. Season the beef roulades on both sides with salt, pepper and nutmeg. Cut the olives into rings. Dice the mozzarella.
2. Brush the roulades with pesto rosso, then spread the olives and mozzarella on top. Roll up the roulades and fix them with toothpicks or roulade needles.
3. Fry all over in a pan in a little vegetable oil and then place in an ovenproof dish. Pour the wine into the pan, remove the roasting mixture, reduce the wine a little, then add the vegetable stock, simmer for about 3 minutes and season with salt and pepper. Pour the sauce over the roulades in the tin. Cut the onion into coarse rings and distribute in the baking dish.
4. Now put the mold in the preheated oven at 200 ° convection. The roulades take 40-45 minutes in the oven. Meanwhile, turn every now and then and add a little water if necessary.
5. Prepare the rice according to the instructions on the packet.
6. Prepare the spinach in a saucepan according to the instructions. Chop the garlic and fry in a little vegetable oil and add to the spinach. Now stir in the ricotta. Season the spinach with salt, pepper and nutmeg.
7. To serve, put rice in an espresso cup, press it down and turn the cup upside down on the plate; if you lift it away, a small rice ball remains on the plate. Place 2 of them side by side on one side of each plate. Spread a little spinach in the middle. Now place a roulade on the other side of each and drizzle with a little sauce from the baking dish.