Summary

Ingredients

• 4 beef roulade (s)
• Celery salt
• 4 teaspoons capers from the jar (amount to taste)
• 50 g pecorino, freshly rated (amount to taste)
• 0.5 ½ bunch parsley, smooth
• 3 cloves garlic, finely chopped
• 2 cloves garlic, unpeeled
• 500 g tomatoes, passed
• Peperoncini, finely chopped (amount to taste)
• 1 dash cream or milk
• 1 pinch (s) sugar
• 0.5 teaspoon ½ oregano
• Basil, fresh
• olive oil
• 250 ml red wine

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Instructions

1. Rub the roulades with oil and celery salt, then distribute the following ingredients evenly on each roulade: chopped garlic cloves, parsley, capers, peperoncini and pecorino cheese.
2. 2 tips:
3. Try the peperoncini beforehand and adjust the amount depending on the heat you want.
4. About 1 heaped tablespoon of pecorino should be left for the sauce, the roulades should be sprinkled evenly but not too thickly.
5. Fold the long side edges of the roulade slightly inwards, then roll it up from the narrow side and fix it with a roulade needle or a toothpick.
6. Heat the olive oil in a pan or a roasting pan (it should have a lid and not be much larger than the 4 roulades next to each other), add the two unpeeled cloves of garlic and shortly afterwards fry the roulades briefly but vigorously on all sides. Deglaze with the red wine, bring to the boil briefly and add the tomatoes, oregano, sugar and 1 - 2 peperoncini (if you like it spicier, more).
7. Braise for 2 hours with the lid on. At the end, let the remaining pecorino melt in the sauce, add a dash of cream or milk and sprinkle some fresh basil over the sauce.