Pork roulade with spinach and Gorgonzola

Ingredients for 2 servings:

• 2 pork roulades
• 6 slices of mild raw ham (farmer’s ham)
• 30 g Gorgonzola
• 80 g leaf spinach with Gorgonzola (frozen)
• 1 small onion(s)
• 1 clove(s) garlic
• 150 g spaetzle
• Fat for frying
• Tomato paste
• salt and pepper

Instructions

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

for friends of blue cheese

Spread the roulades thinly with tomato paste and arrange 3 slices of farmer’s ham on top. Place half of the Gorgonzola at the beginning of each roulade, fold the raw ham over the sides, and roll up the roulade. Secure with roulade pins. Dice the onion and finely chop the garlic clove. Remove the spinach blocks from the freezer and thaw. Heat the fat in a saucepan and brown the roulades well on all sides. Add the diced onion, chopped garlic, and 1 tablespoon of tomato paste and braise briefly. Deglaze with about 300 ml of water and simmer for about 60-75 minutes. Replace any evaporated liquid regularly. After 50 minutes, add the thawed spinach leaves, top up with a little more stock if necessary (depending on how much sauce you want), season with salt and pepper, and simmer for about 15 minutes. Prepare the spaetzle according to the package instructions.