Involtini Siciliani Con Caponatina E Puré Di Patate Al Espresso E Rosmarino

For the mashed potatoes:

1. 1-2 days beforehand: Briefly roast the coffee beans in a pan and let them cool down. Break off the rosemary sprigs and place in a container with the coffee beans and cream, cover and place in the refrigerator, stirring regularly.
2. On the same day: Peel and cook potatoes until tender, mash and pass through a potato press, let cool. Pass the cream through a sieve and heat it up in a saucepan. Gradually add to the mashed potatoes until the puree has the right consistency, season with salt and nutmeg.

For the caponata:

1. Dice the aubergines and fry them in a pan with olive oil until they are golden brown. Cut the onion into strips and fry. Then add 3 tablespoons of sugar and caramelize. Bring the tomatoes to the boil in a saucepan, add white wine vinegar and add the remaining sugar as required. Add and let simmer a little.
2. Soak the raisins in a bowl of water for about 10 minutes and then drain. Briefly toast the pine nuts and drain the capers. Dice the celery and olives. Put onions with celery, capers and olives in a pan and fry a little. Add the raisins, basil and tomato puree. Then mix in the aubergines and season with salt and pepper. Sprinkle with ground almonds to serve. Can be eaten cold and warm.

For the Involtini Siciliani:

1. First soak the raisins in water for about 10 minutes and drain well, roast the pine nuts and grate the cheese. Mix everything with the breadcrumbs and stir. Finely dice the red onion and sauté in olive oil. Add the onions and a little olive oil to the breadcrumbs and season with salt and pepper.
2. If necessary, pound the slices of meat a little flat and brush with olive oil. Then put some filling on top and roll it into a roulade, depending on the width of the slice, cut the roll in half if necessary. Quarter the remaining onions and alternately skewer a slice of onion and a meat roll until there are three rolls on each game. Sear the skewers in a pan with olive oil and then sauté them in a little red wine and a few bay leaves until they are cooked through.
3. Finally, take out the skewers and reduce the red wine and add a little honey to get a jus, which is then drizzled over the meat and the puree when serving.