Meat: Pork Roulades A’la Mamma Di Toscana with Peperonata Sauce

The filling

1. Peel the garlic clove and grate it finely – please do not press it – and finely chop the parsley. Mix both with soft butter and oil to a paste and season with a little salt and pepper. Halve the peppers, remove the white skin and seeds and cut into very small cubes. Remove the buffalo mozzarella from the brine, drain and cut into 8 slices.
2. Pound the schnitzel thinly and coat with the garlic paste. Then spread a quarter of the pepper cubes on top. Then first put the cheese and finally the ham on the meat.
3. Roll up the schnitzel firmly from the thinner side and fix it with a roulade skewer, alternatively a toothpick or string.

Meat and sauce

1. Heat the oil and butter in an ovenproof pan with a lid and fry the roulades on both sides. Peel and dice the onion and garlic. Add to the pan with the rest of the pepper cubes and fry while stirring.
2. As soon as the onions start to color, add some water and reduce it. Repeat this process three times.
3. Before adding the fourth water, stir in the tomato paste and then add the herbs to the pan. Put the lid on it and place it in the pipe for about 45 minutes at 180 ° C. From time to time to check whether there is still enough liquid. Possibly add a little more water.
4. Take the pan out of the oven, season the sauce with salt and pepper and serve the roulades on preheated plates. Serve with pepperonata sauce and, as here, with potatoes: herb gnocchi.