Involtini filled with feta and dried tomatoes

Ingredients for 8 servings:

• 8 thin pork schnitzels
• 8 slices of Black Forest ham
• 200 g feta cheese
• 8 m.-large tomato(s), dried
• 2 onions
• 3 garlic cloves
• 2 carrots
• 6 vine tomatoes
• 10 basil leaves
• 2 sprigs of thyme
• 300 ml white wine
• 400 ml broth
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Flatten the schnitzels slightly if they aren’t thin enough. Finely chop one onion and one of the garlic cloves. Roughly chop the second onion and the remaining garlic cloves. Peel the carrots, halve them, and roughly slice them. Wash the tomatoes and roughly chop them. Chop the sun-dried tomatoes and basil leaves. Crumble the feta cheese into a bowl. Add the sun-dried tomatoes, finely chopped onion, and garlic clove and mix well. Add the thyme and basil and season with salt and pepper. Season the schnitzels with salt and pepper and place a slice of ham on each schnitzel. Shape 1 tablespoon of the filling into dumplings, place them on top, and then roll them up. Secure each roll with two wooden skewers. Heat a little fat in a roasting pan and sear the rolls all over. Then remove the rolls. Fry the carrots, roughly chopped onion, and garlic cloves in the pan juices. Deglaze with wine and top up with vegetable stock. Add the vine tomatoes and return the rolls to the roasting pan. Bring everything to a boil and simmer over medium heat for about 45 minutes. Finally, remove the rolls from the sauce, puree them, and season to taste. Return the rolls to the sauce and serve with your choice of side dishes.