Summary

Ingredients

• 4 roulade (s) (veal)
• 4 tomato (s), dried, pickled in oil
• 10 basil leaves
• 1 scoop mozzarella, sliced
• 1 can tomato (s), diced
• 1 teaspoon oregano, dried
• 1 teaspoon rosemary, dried
• 0.25 liter ¼ broth
• 1 clove garlic, chopped
• 1 small onion (s), chopped
• 6 olives, black, pitted, sliced
• 6 olives, green, sliced
• 2 tablespoon sweet cream
• 1 tablespoon balsamic vinegar
• salt and pepper
• Chili powder

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Instructions

1. Salt and pepper the veal rolls. Place a dried tomato, 2 basil leaves and 1 slice of mozzarella on each. Now roll up the roulades tightly and secure - ideally with twine.
2. Fry the veal roulades in a little hot olive oil until golden brown and then take them out of the roaster. Now put the onion in it and sweat it, then add the garlic and sweat it too. Now add the olives and fry a little. Add 1 tablespoon tomato paste and roast with it. Then pour in the can of tomatoes. Season with rosemary, oregano and some chilli. Pour in the balsamic vinegar and add the broth. Now put the roulades back in and let them steep for about 30 minutes over low heat. At the end, the sauce may set a little Then season to taste as required and refine with cream. Serve hot.
3. Tagliatelle taste best with this.