South Tyrolean roulades

Ingredients for 4 servings:

• 4 pork schnitzels from the topside
• 200 g Schüttelbrot (farmer’s bread)
• 100 g bacon, South Tyrolean
• 1 m.-sized onion(s)
• some oil for frying
• 1 large egg(s)
• 100 ml milk
• 100 g mountain cheese
• 1 tbsp, heaped parsley
• 1 tbsp, sautéed marjoram
• salt and pepper
• 200 g root vegetables (soup greens)
• 1 tbsp, heaped tomato paste
• 100 ml red wine
• 500 ml water or broth
• 2 bay leaves
• 6 juniper berries

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 45 minutes

Pork roulades

Gently flatten the schnitzels between oiled plastic wrap until doubled in size. Cut the bread into large cubes. Chop the parsley. Finely dice the bacon and onions and fry in a little oil in a pan until lightly translucent. Let cool slightly, then lightly mix with the bread cubes, egg, milk, grated cheese, and herbs. Season with salt and pepper, and let stand for 10 minutes. Spread the mixture over the bottom third of the meat slices and carefully roll them up, tucking in the edges to secure the filling. Fry the roulades seam-down in a pan with a little oil until the meat releases from the bottom of the pan on its own, then brown them on all sides. Remove the meat from the pan and fry the diced root vegetables in the fat. Add tomato paste and red wine and reduce the heat. Then top up with water or broth, add the bay leaves and juniper berries, and return the roulades to the pan. Cook with the lid closed for about 30 minutes. Carefully remove the roulades and puree the sauce with a hand blender. Then briefly heat the meat back in it. The roulades are delicious served with roasted cauliflower, green beans, or sauerkraut.