Sicilian roulades

Ingredients for 4 servings:

• 4 roulades
• 3 tbsp pesto
• 4 tbsp tomato paste
• 4 slice(s) ham, raw
• ¼ liter wine, red, dry
• ½ liter broth
• Salt and pepper, ground
• 1 onion(s), peeled, halved
• 1 tsp sauce thickener, dark

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the roulades, pat dry, and spread with tomato paste and pesto. Sprinkle with pepper and top with ham slices, roll up, secure, and fry in batches until well browned. Add the halved onions and brown. Deglaze with a little stock and red wine, and bring back to a boil. Simmer for 1.5 hours. Add a little stock and red wine occasionally until the desired sauce thickness is reached. Remove some of the sauce, let it cool, and mix with a sauce thickener (the amount depends on how thick you want the sauce), return it to the pot, and bring back to a boil. Season to taste, adding a little salt if necessary. Caution: the pesto will make it spicy enough. It goes well with tagliatelle and broccoli. Enjoy!