Pork Fillet Rolls, Spinach Gorgonzola Sauce and Gnocchi

Fillet rolls:

1. Remove the skin and fat from the fillet and cut into 5 equal pieces. Cut each piece in the middle so far (do not cut through) that you can fold it apart (butterfly cut). Then cover the meat very gently and lightly with just your fist.
2. Cut the pickled tomatoes into fine strips. Thinly sliced ​​olives. Also cut the mozzarella into thin slices. Salt and pepper the meat slices and brush each with a lightly heaped teaspoon of ajvar. First place 2 slices of mozzarella, then 2 – 3 strips of tomato and 2 – 3 olive rings on top. Roll up everything and fix it at the seam with a toothpick. Season all rolls very lightly on the outside and brush generously with the rest of the ajvar. Put enough polenta semolina in a bowl and roll the rolls thoroughly in it. Heat about 1 cm of neutral cooking oil in a pan and fry the rolls in it until golden brown. They should be crispy on the outside and slightly pink on the inside, but no longer raw.

Spinach Gorgonzola Sauce:

1. Peel the onion and garlic. Cut the onion into small cubes and finely chop the garlic. Sweat both in the oil until translucent, add the spinach and sweat it with it. When it has collapsed, add milk and cream and bring everything to a boil. Then take it off the heat briefly and puree it finely with a hand blender. Put back on the stove, turn down the heat and let the two chopped cheeses dissolve in it while stirring. Slightly thicken the sauce with 1 teaspoon of cornstarch mixed in water. Mix vigorously with a hand blender before serving.
2. There was gnocchi as a side dish. The link for this: Gnocchi