John Myers
Contents
show
Corsican Mini Roulades with Fried Polenta
The perfect corsican mini roulades with fried polenta recipe with a picture and simple step-by-step instructions.
Fried polenta
- 300 ml Beef broth
- 150 g Polenta
- 0,5 Red Paprika
- 1 bunch Leaf parsley, finely chopped
- 50 g Butter
- 50 g Grated Parmesan
- Salt
- Black pepper from the mill
- Garlic Butter
Corsican mini roulades
- 6 Beef minute steaks
- 6 Discs Bacon
- 150 g Goat cream cheese
- 1 tsp Thyme, dried
- 0,5 Red Paprika
- 1 Shallot, finely diced
- 2 Garlic cloves, finely grated
- Dijon mustard
- 150 ml Red wine
- 2 tbsp Tomato paste
- 500 ml Beef broth
- 2 tbsp Ice cold butter
- Salt
- Black pepper from the mill
- Oil
fried polenta
- Peel and core half of the bell pepper and dice very finely. Line a flat baking dish with parchment paper.
- Bring the beef broth to a boil and then stir in the polente and then let it swell over the lowest heat, stirring occasionally. When the polenta is nice and creamy, add the parsley and diced paprika. And then add the butter and Parmesan and keep stirring until the butter is completely absorbed. Then season with salt and pepper and pour the mixture into the baking dish, smooth it out and let it cool.
- Then turn the polenta out onto a board and cut it into squares or diamonds or cut out circles – as you wish. Melt some garlic butter in a pan over medium heat and slowly fry the polenta on both sides until golden brown.
Corsican mini roulades
- Put the goat cream cheese together with the thyme, the diced shallot and the garlic in a bowl. Peel, core and finely dice the half of the paprika and also add – mix everything well with a fork and season with salt and pepper.
- Flatten the minute steaks a little and season with salt and pepper. Brush one side with Dijon mustard and cover each with a slice of bacon and then brush with the goat’s cream cheese, roll up and pin.
- Heat some oil in a casserole and fry the roulades on all sides and then remove them. Now put the tomato paste in the pot and roast it for a few minutes and then deglaze with the red wine and reduce it to about 1/3. Then pour in approx. 2/3 of the beef broth and put the roulades back in and simmer over SMALLEST heat for approx. 60 – 70, pour in a little broth every now and then.
- Then take the roulades out of the stock and turn off the stove. Now the sauce should no longer boil. Now stir in the ice-cold butter to bind and season with salt and pepper.
Finisch
- Arrange the roulades with the sauce on a plate, add the polenta slices. We had a salad with it.
Facebook Comments