Italian roulades on zucchini and tomato vegetables

Ingredients for 4 servings:

• 4 pork schnitzels from the topside
• 2 garlic cloves, grated
• 4 tbsp tomato paste
• 9 tbsp extra virgin olive oil
• 8 slices of Parma ham
• 1 ball of Buffalo Mozzarella
• 1 large zucchini
• 40 g butter
• 500 ml meat broth
• 2 onions
• 4 beefsteak tomatoes
• salt and pepper
• 1 pinch(s) of sugar

Instructions

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

Pound the schnitzels thinly. Mix 3 tablespoons of tomato paste with the grated garlic cloves and 3 tablespoons of olive oil and brush over the schnitzels. Cut the mozzarella into very thin slices and arrange them on top of the meat. Place the ham on top and finally, use a vegetable peeler to cut four thin slices from the long side of the zucchini and place them on top of the ham. Roll up the schnitzels and secure them with skewers or toothpicks. Heat 3 tablespoons of oil and 20g of butter in a heatproof pan and sear the roulades. Peel and dice an onion and fry lightly. Pour in the stock, close the lid and braise the roulades in the oven at 200°C (top/bottom heat) for about 60 minutes. Check occasionally to see if there is still enough liquid and add a little more water if necessary. Cut the remaining zucchini into bite-sized pieces, pour boiling water over the tomatoes, let stand for five minutes, then peel and dice. Peel the second onion and slice it into rings. Heat 3 tablespoons of oil and 20g of butter in a second pan. First, fry the zucchini pieces, then add the onions and let them cook until tender, and finally, add the diced tomatoes. Season with 1 tablespoon of tomato paste, salt, pepper, and sugar, and sauté for about 5 minutes while stirring. Remove the roulades from the pan, keep warm, add the stock to the vegetables, and stir to combine. Arrange the vegetables and roulades on warmed plates.