Summary

Ingredients

• 2 roulade (s) (pork)
• 4 tablespoon ricotta or other cream cheese
• 1 onion (s)
• 2 teaspoons capers
• 2 tomato (s), dried, pickled in oil
• 4 basil leaves, fresh
• 1 clove garlic
• 1 small Can / s tomato (s), peeled
• pepper
• Tomato paste to thicken
• Olive oil for frying
• salt
• Balsamic vinegar
• Sugar to taste

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Instructions

1. Wash the pork roulades, pat dry and brush with the cream cheese. Season with pepper and salt.
2. Chop the onion and place on top of the roulade with a dried tomato, capers and 2 basil leaves each, roll up and pin together.
3. Brown the roulades in a pan with a little olive oil, then put them in a saucepan.
4. Boil the roast set in the pan with a little water and pour over the roulades. Add the peeled tomatoes and season.
5. When the roulades are cooked after about 30-45 minutes (depending on size), season the sauce with balsamic vinegar, pepper, salt and sugar and thicken with tomato paste.
6. Swiss chard or Chinese cabbage with steamed tomatoes and potatoes also taste great.