Sicilian Roulades
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 roulade (s)
- 3 tablespoon pesto
- 4 tablespoon tomato paste
- 4 slices ham, raw
- 0.25 liter ¼ wine, red, dry
- 0.5 liter ½ broth
- Salt and pepper, ground
- 1 onion (s), peeled, halved
- 1 teaspoon sauce thickener, dark
Print Recipe
Pin Recipe Instructions
- Wash the roulades, pat dry and brush with tomato paste and pesto. Sprinkle with pepper and top with slices of ham, roll up, pin and fry in portions.
- Add the halved onions, brown. Deglaze with a little broth and red wine, bring to the boil once. Stew for 1.5 hours.
- In between, always pour in some broth and red wine until the desired amount of sauce is reached.
- Remove some sauce, allow to cool and stir with sauce thickener (amount depends on how thick the sauce should be), return to the saucepan and bring to the boil again.
- Season to taste, possibly add a little salt. Be careful: the pesto will make it hot enough.
- Ribbon noodles and broccoli go well with it.
- Good Appetite
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