Italian pork roulades

Ingredients for 4 servings:

• 40 g tomatoes, dried
• 250 ml water, hot
• 200g mozzarella
• 1 garlic clove(s)
• 6 stalks of thyme
• 6 slices of bacon (pancetta or bacon)
• 6 thin pork schnitzels (approx. 125 g each)
• 2 tbsp oil
• salt and pepper
• ¼ liter Marsala or meat broth
• 1 tsp cornstarch
• 3 tbsp water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Soak the tomatoes in 1/4 liter of hot water for about 15 minutes. Drain (save the soaking water) and dice finely. Cut the mozzarella into 12 thin slices. Peel and chop the garlic. Wash the thyme and pick off the leaves. Halve the bacon slices. Pat the meat dry, halve it, and flatten it slightly. Top each with 1/2 slice of bacon and 1 slice of mozzarella. Sprinkle with tomatoes, salt, pepper, and thyme. Roll up and secure with wooden skewers. Heat the oil in a roasting pan. Brown the rolls all over. Briefly fry the garlic. Season with salt and pepper. Deglaze with Marsala and the soaking water from the tomatoes. Bring everything to a boil, cover, and simmer over low heat for about 15 minutes. Remove the rolls from the roasting pan and keep warm. Whisk together the starch and 2-3 tablespoons of water until smooth. Stir into the sauce and bring back to a boil. Season to taste and serve.