Beef roulade with rocket tomato filling

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Drain the tomatoes on a sieve and collect the oil. Clean and wash the rocket and drain well. Place roulades side by side on a large board and season with salt and pepper.

2. 2

   Spread with approx. 30 g tomato paste and cover each with approx. 4 slices of dried tomatoes. Then spread the rocket leaves on the roulades, roll them up and pin them with roulade needles. Peel and roughly dice the onions.

3. 3

   Cut the rest of the dried tomatoes into quarters. Heat 4-5 tablespoons of oil from the dried tomatoes in a frying pan and fry the roulades in it, turning them over. Add the onions at the end and fry briefly.

4. 4

   Stir in the rest of the tomato paste and add wine and stock. Add the rest of the dried tomatoes and bay leaf, bring to the boil, cover and stew for about 1 hour. Put the pasta in plenty of boiling salted water and cook for about 5 minutes until it is bubbling.

5. 5

   Pour onto a sieve, quench briefly under cold water and allow to drain. Melt the fat in a pot and toss the noodles in it. Keep warm. Remove the roulades from the steaming stock. Stir the sauce thickener into the stock and cook for another 1 minute.

6. 6

   Season the sauce with salt and pepper. Put the roulades in the hot sauce and heat them up briefly. Arrange roulades and noodles on plates. Sprinkle with pecorino cheese and serve garnished with rocket if desired.

Nutrition Facts

KCAL
710 kcal

CARBS
55 g

FATS
32 g

PROTEINS
43 g