Involtini alla pizzaiola with rosemary roast potatoes

Name: Involtini alla pizzaiola with rosemary roast potatoes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 6 small (approx. 125 g each) pork cutlet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 discs Parma ham (about 20 g each); 5-6 Tbsp Olive oil; 2 Onions; 2 Garlic cloves; 2 pickled anchovies; 750 g Tomatoes; 1 TABLESPOON dried ital. Herbs; 1 TABLESPOON Tomato paste; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Sugar; 250 ml Vegetable broth; 1 kg Potatoes; 20 g Butter; 1 Branch rosemary; 175 g Spring onions; 1 TABLESPOON Capers; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

6 small (approx. 125 g each) pork cutlet
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 discs Parma ham (about 20 g each)
5-6 Tbsp Olive oil
2 Onions
2 Garlic cloves
2 pickled anchovies
750 g Tomatoes
1 TABLESPOON dried ital. Herbs
1 TABLESPOON Tomato paste
7-10 Tbsp Sweet peppers
7-10 Tbsp Sugar
250 ml Vegetable broth
1 kg Potatoes
20 g Butter
1 Branch rosemary
175 g Spring onions
1 TABLESPOON Capers
7-10 Tbsp coarse sea salt
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers
baking paper

Directions

1
Tap the meat between two layers of cling film flat. Place next to each other on the work surface. Season with salt and pepper. Place one slice of ham on each and roll up tightly. Stick together with wooden skewers.
2
Heat 3 tablespoons of oil in a frying pan, fry the rolls in it vigorously while turning. Meanwhile peel and finely dice the onions. Peel garlic and chop finely. Chop anchovies very finely. Clean, wash and roughly dice the tomatoes.
3
Remove the rolls from the pan. Add onions and garlic to the frying fat and fry while turning. Add the tomatoes, herbs and anchovies, sauté for about 5 minutes, turning several times. Add tomato paste and stir in.
4
Season with salt, pepper, paprika and sugar. Deglaze with broth, bring to the boil. Add the rolls, bring to the boil, cover and stew at low to medium heat for about 1 1/4 hours.
5
In the meantime peel, wash and quarter the potatoes. Melt butter in a small pot, remove from heat and stir in 2-3 tbsp. oil. Add 1 tsp salt and 1/2 tsp paprika and mix. Wash the rosemary, shake dry, pluck the needles from the twigs and cut finely, except for something to garnish.
6
Mix the potatoes, butter oil seasoning mixture and rosemary well. Line a baking tray with baking paper. Spread the potatoes on one half of the baking tray and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
7
manufacturer) bake for about 40 minutes. Turn 1-2 times. Clean and wash spring onions. Place the spring onions on the free side of the baking tray about 20 minutes before the end of the baking time and finish cooking.
8
Lift the rolls out of the sauce, remove the wooden skewers and cut the rolls in half. Stir the capers into the sauce. Season sauce with salt, pepper, paprika and sugar. Put the rolls back into the sauce. Arrange 3 halves of each roll on plates with sauce, some potatoes and spring onions, garnish with rosemary.
9
Sprinkle potatoes with sea salt if necessary. Add the remaining potatoes.