Summary

Ingredients

For the marinade:

• 250 ml olive oil
• 1 clove (s) garlic, small, chopped
• 1 sprig thyme
• 1 sprig rosemary
• 2 chilli pepper (s), dried, lightly crumbled
• Pesto: (for brushing)
• 50 g tomato (s), dried, in olive oil, finely chopped
• 40 g pine nuts
• 20 g cheese, pecorino
• 20 g parmesan cheese
• 1 ½ tablespoon oil, (from the tomato oil)
• 1 clove garlic
• 0.25 teaspoon ¼ salt
• 0.5 ½ hot peppers, fresh, green, without seeds, very finely chopped
• some black pepper (from the mill)
• 2 anchovy fillet (s) in brine (checked for bones and removed if necessary)

For the filling:

• 8 slices ham, prosciutto tuscan
• 80 g cheese, pecorino from the Siena (or milder from the Pienza)
• 8 pork schnitzel from the ham (yes approx. 150 gr)

For the sauce:

• 100 g tomato (s), dried, in olive oil, finely chopped
• 400 ml gravy, homemade or from a glass
• 250 g mozzarella (buffalo mozzarella), finely diced
• 1 sprig thyme
• 1 sprig rosemary
• 1 small clove garlic, small, pressed
• 6 anchovy fillet (s) in brine (checked for bones and removed if necessary)
• 2 teaspoons tomato paste
• Salt to taste
• Pepper, black, from the mill, to your taste

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Instructions

1. Wash the schnitzel and pat dry with kitchen paper.
2. Then place each schnitzel, one after the other, in a large freezer bag (6 L capacity is optimal). Alternatively, you can also use garbage bags or sturdy cling film. Knock each schnitzel flat with a heavy pan. The meat slices should increase their volume significantly.
3. Then place them in the marinade. Simply mix all the ingredients together. The schnitzel should stay in the marinade for at least 24 hours. But up to 3 days is also possible.
4. Then remove the meat slices from the marinade, drain them on kitchen paper and pat dry on another layer of kitchen paper.
5. For the pesto, grind all ingredients in a mortar or mix in the food processor.
6. Then brush with the pesto (similar to mustard on beef roulades)
7. Now cover with a slice of ham and the pecorino and roll up tightly, but still be careful not to roll up so tight that the pesto is squeezed out.
8. Layer the finished rolls in a baking dish.
9. Bring the sauce ingredients to the boil in a saucepan and stir well.
10. Then pour over the rolls and cook in the oven at 200 ° C for 20 minutes.
11. Then lift the roulades out of the stock and keep them warm in another dish (or similar dish) in the now switched off oven.
12. Bring the sauce to the boil, pour through a sieve, and let it boil down a little more.
13. The oven potato pancakes here from the database go perfectly with this, but also with grated cheese under the mass and, in winter, Brussels sprouts with a crust of half-ground hazelnuts and half breadcrumbs, roasted in butter. Or, in summer, a fresh mixed salad with a cream dressing, such as a cocktail or the like.
14. In contrast to the bags available in stores, this recipe is certainly more complex, but the taste and aroma are unsurpassable.
15. I have already made this recipe with simple Black Forest ham and normal Gouda cheese.
16. Likewise, the sauce is simply made from tomato paste, mozzarella and the spices, or the anchovies are replaced with ready-made anchovy paste.
17. I have also already replaced the tomato pesto with something I bought and only used the cow`s milk mozzarella for the sauce.
18. But the result was always good, and more aromatic than the bag stuff.
19. The rolls taste good even without placing them in the marinade.