Pork Roulade in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g zucchini
- 4 slices ham, cooked
- 4 slices Emmentaler
- 4 pork roulade (s)
- salt and pepper
- 2 onions)
- 2 tablespoons oil
- 400 ml broth
- 50 g pine nuts
- 200 g processed herb cheese
- 1 shot white wine
- possibly sauce thickener, lighter
- possibly herbs, chopped
Print Recipe
Pin Recipe Instructions
- Cut 4 thin slices lengthways from the zucchini and dice the rest. Cut the ham and cheese lengthways into strips. Season the meat. Cover with ham, zucchini slices and cheese, roll up, pin. Dice the onions.
- Roast the pine nuts in a pan without fat.
- Fry the roulades in hot oil. Sauté the onion and zucchini cubes. Deglaze with the broth and stew for approx. 30 minutes. Take out the roulades and sieve the stock. Stir in the processed cheese, boil down for 5 minutes and season as required. Refine with a good shot of white wine and, if necessary, thicken with a sauce thickener. Serve with the roulades. Scatter pine nuts and possibly herbs on top.
- Ribbon noodles are perfect as a side dish.
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