Beef roulades Italian style

Ingredients for 4 servings:

• 4 beef roulades
• 2 packs of leaf spinach, frozen
• 1 garlic clove(s)
• 150 g ricotta
• nutmeg
• salt and pepper
• 1 jar Pesto Rosso
• 1 pack of mozzarella (light is fine)
• 1 jar olives, black, without stones
• 2 glasses of white wine
• 300 ml vegetable stock
• 1 onion(s)
• oil
• 2 bags of rice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

served with a ricotta – leaf spinach in white wine sauce

Season the beef roulades on both sides with salt, pepper, and nutmeg. Slice the olives into rings. Dice the mozzarella. Spread the roulades with Pesto Rosso, then arrange the olives and mozzarella on top. Roll up the roulades and secure with toothpicks or roulade pins. Brown them all over in a little vegetable oil in a pan and then place them in an ovenproof dish. Add the wine to the pan, discard any cooking juices, let the wine reduce slightly, then add the vegetable stock, simmer for about 3 minutes, and season with salt and pepper. Pour the sauce over the roulades in the dish. Cut the onion into coarse rings and arrange them in the baking dish. Place the dish in a preheated oven at 200°C (fan). The roulades need 40-45 minutes in the oven. Turn them over occasionally and add a little more water if necessary. Prepare the rice according to the package instructions. Prepare the spinach in a pot according to the instructions. Finely chop the garlic and fry in a little vegetable oil, then add it to the spinach. Stir in the ricotta. Season the spinach with salt, pepper, and nutmeg. To serve, place rice in an espresso cup, press down firmly, and then place the cup upside down on the plate. When you lift it, a small rice ball will remain on the plate. Place two rice balls next to each other on one side of each plate. Arrange some spinach lengthwise in the middle. Place a roulade on the other side of each rice ball and drizzle with a little sauce from the baking dish.