Roulades with pine nuts, raisins and Parmesan

Ingredients for 4 servings:

• 4 beef roulades
• 2 cloves garlic
• 20 g Parmesan
• 50 g pine nuts
• 20 g raisins
• 1 bunch of chives
• 1 bunch of parsley
• 200 ml brandy
• 400 g tomatoes, pureed
• oil
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Roughly chop the parsley and chives and grate the Parmesan cheese. Finely chop the garlic cloves. Toast the pine nuts in a pan and chop them as well. Season the roulades with salt and pepper. Distribute the Parmesan shavings, chopped parsley, chives, garlic, raisins, and pine nuts evenly over the roulades and carefully roll them up from bottom to top. Secure with toothpicks. Heat the oil in a pan. Add the roulades to the pan and fry until crisp. Peel and halve the garlic and add it to the pan. Turn the meat over occasionally to ensure it is evenly cooked on all sides. Now deglaze with the brandy. Add the passata and simmer the sauce over low heat for one hour. The roulades can be served with pasta or rice. Garnish the sauce with chives and parsley.