Mediterranean veal roulades

Ingredients for 4 servings:

• 4 roulades (veal)
• 4 tomatoes, dried, pickled in oil
• 10 basil leaves
• 1 ball of mozzarella, sliced
• 1 can diced tomatoes
• 1 tsp oregano, dried
• 1 tsp rosemary, dried
• ¼ liter broth
• 1 clove(s) garlic, chopped
• 1 small onion(s), chopped
• 6 black olives, pitted, sliced
• 6 olives, green, sliced
• 2 tbsp sweet cream
• 1 tbsp balsamic vinegar
• salt and pepper
• chili powder

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Season the veal roulades with salt and pepper. Place a sun-dried tomato, 2 basil leaves, and 1 slice of mozzarella on each one. Roll the roulades tightly and secure them – ideally with string. Fry the veal roulades in a little hot olive oil until golden brown all over, then remove from the roasting pan. Add the onion and sauté, then add the garlic and sauté as well. Add the olives and sauté briefly. Add 1 tablespoon of tomato paste and sauté. Then pour in the can of tomatoes. Season with rosemary, oregano, and a little chili. Pour in the balsamic vinegar and the stock. Now add the roulades back in and let simmer over low heat for about 30 minutes. Thicken the sauce slightly if necessary. Season to taste and refine with cream. Serve hot. We like tagliatelle best with this.