Hot pepper roulades

Name: Hot pepper roulades
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1/2 glass pickled, grilled peppers; 4 thin pork cutlets (approx. 150 g each); 7-10 Tbsp Pepper; 4 TSP spicy aiwar paste; 4 discs Bacon; 1 TABLESPOON Olive oil; 200 ml dry red wine; 100 ml Vegetable broth; 4 Stem(s) Parsley; 1 TEASPOON Cornstarch; 7-10 Tbsp Roulade needles or wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1/2 glass pickled, grilled peppers
4 thin pork cutlets (approx. 150 g each)
7-10 Tbsp Pepper
4 TSP spicy aiwar paste
4 discs Bacon
1 TABLESPOON Olive oil
200 ml dry red wine
100 ml Vegetable broth
4 Stem(s) Parsley
1 TEASPOON Cornstarch
7-10 Tbsp Roulade needles or wooden skewers

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Drain peppers, dab dry and cut into cubes. Wash the meat, dab dry and season with salt and pepper.
2
Spread each with 1 teaspoon of aiwar, place 1 slice of bacon and 1/4 paprika cubes on top. Roll up and fix. Heat oil in a pan. Fry the roulades in it all around for about 5 minutes. Pour in wine and stock, bring to the boil and braise the roulades covered for about 15 minutes.
3
Wash parsley, shake dry, pluck leaves from the stalks and chop. Remove the roulades and keep warm. Stir starch and 4 tablespoons of water until smooth and thicken the sauce. Drain potatoes, arrange in a bowl and sprinkle with parsley.
4
Arrange roulades with sauce on a plate.