Involtini with sage

Ingredients for 2 servings:

• 2 pork roulades or turkey or veal roulades
• 30 sage leaves, fresh
• 6 slices of breakfast bacon
• 1 ball of mozzarella
• e.g. Parmesan
• 150 ml white wine (Riesling)
• 150 ml cream
• 150 ml vegetable stock
• 1 tsp olive oil
• some margarine
• some salt and pepper
• some sugar
• possibly mustard
• some sauce thickener

Instructions

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

Place the pork roulades on a work surface. If you’re using turkey, veal, or pork schnitzel instead, pound them thinly first. Season the meat with salt and pepper, and spread a thin layer of mustard with a fork. Then cover with a layer of sage leaves and strips of bacon. Slice the mozzarella and spread it on the bacon. Leave a strip of mustard on one side to make it easier to wrap the roulades. Roll up the roulades and tie them. If desired, add a little mustard to the outside of the roulades. Heat oil and margarine in a suitable roasting pan. Sear the roulades on all sides. If you have any leftover bacon, chop it up and fry it with the bacon. Deglaze with wine and vegetable stock. Simmer the pork roulades for about 90 minutes. Turkey and veal need about 45-60 minutes. At the end of the cooking time, add the cream and, if desired, grated Parmesan cheese, and thicken with a sauce thickener if desired. Serve with rice or floury potatoes and salad.