John Myers
Contents
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Ingredients
For the filling
- Olive oil for frying
- 250 g Mozzarella
- Grated Parmesan
- 12 Sage leaves
- Salt
- Lemon pepper
For the sauce
- Olive oil
- 3 Shallots
- 1 tbsp Tomato paste
- 1 shot Sherry vinegar
- 100 ml Water
- 100 ml Cream
- Salt
- 1 pinch Cayenne pepper
- 1 pinch Sugar
Instructions
- Preheat the oven to 110 degrees
- Cut shallots into thin slices. Cut the mozzarella into 16 slices. Cut the * sage leaves into thin strips.
- Salt and pepper the pork roulades, cover with the * sage strips and sprinkle with Parmesan. Top with 4 slices of mozzarella each.
- Roll up the roulades tightly and tie with butcher's twine.
- Heat olive oil in a frying pan * and fry the roulades briefly.
- Place the roulades in a small baking dish.
- Turn the stove down by 50%. Fry the shallots in the pan with the remaining oil (add oil if necessary). Add the tomato paste to the shallots and heat while stirring.
- When the tomato paste develops its aroma, deglaze with approx. 4cl sherry vinegar. Stir until it becomes viscous. Now add 100ml of water and season with salt, cayenne pepper and a pinch of sugar.
- Show the stove top. Stir in the cream and pour over the roulades in the baking dish.
- Cover with aluminum foil and cook with a meat thermometer in the oven at 110 degrees for about 1.5 hours. A core temperature of 85 degrees must be reached. The cooking time varies depending on the oven and the size of the food.
- * My tip: put the sage in a screw-top jar with olive oil in late summer. So you always have (almost) fresh sage and a great oil for such dishes.
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 3.2gProtein: 9.6gFat: 17.6g
