John Myers
Italia Pork Roulade
The perfect italia pork roulade recipe with a picture and simple step-by-step instructions.
- 2 Pork roulades
- 0,5 glass Pesto red
- 4 Discs Ham air dried
- 1 packet Mozzarella
- 1 packet Italian herbs TK
- 1 tbsp Tomato paste
- Lard
- 1 small can Chunky tomatoes
- 1 a cup Cream
- Meatsoup
- Pepper white salt
- Wash the roulades and pat dry with salt and pepper, brush with the pesto and sprinkle with half of the herbs. Top each roulade with two slices of ham. Cut half of the mozzarella into slices and spread over the ham. Now roll up the roulades tightly and fix with toothpicks.
- Heat the pork lard in the roaster and fry the roulades all over. Briefly remove the roulades, roast the tomato paste in the remaining frying fat and deglaze with the meat stock. Add the tomatoes and stir, stir in the remaining herbs and add the meatballs again.
- Add the rest of the mozzarella to the sauce and dissolve while stirring, let everything stew with the lid closed for about 40-45 minutes. Stir in the cream approx. 15 minutes before the end of the cooking time and finish cooking without the lid. If necessary, thicken the sauce with a sauce thickener.
- Distribute the meatballs on plates, add side dish to taste, cover with the sauce and serve.
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