- 450 g Minced beef very lean, freshly insane
- Pepper, salt, paprika
- 6 Slices big Italian ham raw
- 6 Slices small Cooked ham very thinly sliced
- 12 Tbsp. Pesto rosso
- 3 size Pickled peppers (green)
- 450 g Potatoes
- 100 g Carrot
- 1 medium sized Red Onion
- 300 g Zucchini
- 50 g Red pepper
- 2 tbsp Olive oil
- 50 ml White wine
- 100 ml Vegetable cooking cream
- 1 tsp Dried oregano
- 1 tsp Dried rosemary
- 1 tsp Dried thyme
- 1 tsp Dried basil
- 1 Tbsp. Chilli flakes
- Pepper, salt, pinch of sugar
- 150 g Cream cheese flavor "Toscana"
- Brew from cooking the roulades
- Everything was socially "around" and had to "go". Starting with the small, frozen amount of meat, ham and cream cheese, to the peppers and vegetables. So the ingredients were created in this way and not all of them are really necessary. The link for the Pesto Rosso here: Pesto Rosso
Preparation of roulades:
- Season the very lean ground beef (freshly slaughtered) with pepper, salt and paprika and knead it well. Then spread a large piece of cling film on the work surface and first lay the two large slices of Italian ham flat on top of each other. Over the two small, round slices of boiled ham (holds better when wrapping) and then coat them with 2 level tablespoons of pesto rosso. Then distribute 1/3 of the minced meat on top, adjust to the size of the ham, press down, smooth out a little and also brush with 2 level tablespoons of pesto rosso. Remove the stem from a pickled pepper, let it drain and place on one of the narrow sides. Then roll everything up into a roulade with the help of the cling film, wrap it tightly with the film, close the ends by twisting them several times and then do the same with aluminum foil. Tighten the side ends particularly tightly so that the aluminum foil sits tightly. Fold up the two side ends a little. Then make the other two roulades in the same way and keep them all in the refrigerator until the preparations for the ragout have been made.
Preparation of ragout:
- Peel the potatoes and carrots. Cut the potatoes into approx. 2 cm cubes, the carrots only half the size. Cook both together in salted water until it is slightly firm to the bite, and put the potatoes in the water first. After 2 minutes of cooking, add diced carrots and 1 teaspoon of olive oil and cook for another 2 minutes. Then try both. When the above cooking level is reached, immediately pour through a sieve and keep ready for later.
- Peel the onion, dice it. Wash and clean the zucchini and cut into 1.5 cm cubes. Wash the peppers and chop them into small cubes.
Preparation of roulades and ragout:
- Bring enough water to the boil in a larger saucepan to comfortably accommodate the 3 wrapped roulades. (Only 2 can be seen in the picture, had already taken the photo and noticed that the pot is too small ... ;-)) When the water boils, from then on, with the pot slightly open and medium heat, it is 15 minutes . Simmer.
- When this time has elapsed, sweat the onions in the olive oil in a large pan with a high rim. Then add zucchini and paprika and sauté for 2 minutes. Pepper and salt at the same time. Deglaze with wine, bring to the boil 1 x briefly, stir in the cream, sprinkle in all the herbs, stir, turn the heat down halfway and let it simmer gently for another 2 minutes (the zucchini should not become mushy). Then stir in the cream cheese and chilli flakes and fold in the pre-cooked potatoes and carrots. Finally, if necessary, season again, season to taste with a pinch of sugar and simmer or steep for another 2 minutes at minimal heat.
- While the ragout is simmering, take the roulades out of the water and let the foil cool down a little. Heat 3 tablespoons of sunflower oil in a pan. Unwrap the roulades, lift them out of the stock that has formed, dry them all around with kitchen paper and fry them all around until crispy in the hot oil. Stir a little of the brew into the ragout and the "rum-fort dish" with a Mediterranean touch is ready to serve ................