Summary

Ingredients

• 6 roulade (s) (pork)
• 1 glass pesto, green
• 6 slices Parma ham
• 1 pickled red pepper (s)
• 2 cans tomato (s) (pizza tomatoes)
• 200 ml vegetable stock (strong)
• 4 tablespoon tomato paste
• 1 glass red wine
• 1 onion (s), thinly cut into strips
• 2 cloves garlic, diced
• salt and pepper
• Herbs, Italian
• sugar

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Instructions

1. Wash the roulades, pat dry and brush with the pesto. Then spread the garlic and onion strips on top of the pesto. Then pepper and lightly salt. Then put a slice of Parma ham on each of the roulades. Cut the bell pepper into strips and place a strip at the bottom of each roulade. Roll up the roulades tightly and secure with toothpicks.
2. Now fry the meat in hot oil in a hot roasting pan (with a lid) and then remove the roulades for the time being. Put the tomato paste in the roasting pan and roast briefly, then deglaze with red wine and use it to loosen the roast. Now pour in the vegetable stock and the pizza tomatoes, season as needed and stir briefly. Then add the roulades again and cook with the lid closed for approx. 45 minutes.
3. Open the lid a quarter of an hour before the end of the cooking time so that the steam can escape and reduce the sauce.
4. Gnocchi go best with it.