Plate the roulades and cut into 3-4 smaller roulades, depending on the size. Brush each roulade with a little pesto rosso, add very little or no salt (the ham already gives off a lot of salt) and pepper and top with a thin slice of Parma ham. Roll the mini roulades and pin each one with a wooden skewer. Heat the olive oil in a pan over medium heat and fry the roulades all over. Remove from the pan and place in a shallow casserole with the rosemary sprigs. In the meantime, cut the onion into strips, peel and roughly cut the garlic, dice the carrot. Sear the vegetables in the still hot pan, add the tomato paste and roast briefly. Deglaze with the red wine and reduce to about half. Then pour in half of the stock or the broth and pour everything over the roulades. Let the whole thing simmer over low heat (it should simmer more than boil) for about 90 minutes. Gradually pour in the rest of the stock. Cut the sun-dried tomatoes into strips and the olives into slices. 10 minutes before the end of the cooking time, remove the roulades from the sauce and strain the sauce. Put the roulades back into the sauce, then add the tomatoes and olives and cook again briefly.
There is also ribbon noodles tossed in truffle or porcini oil and a leafy salad with balsamic dressing. I could just as easily imagine crunchy vegetables like broccoli or zucchini fried in olive oil.
As a drink, I recommend a strong red wine from Tuscany, such as a Chianti Classico Riserva or a spicy Valpolicella from Veneto.
TIP: A couple of dried porcini mushrooms braised in the sauce give a fine taste!
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