Involtini with tomato sauce

Name: Involtini with tomato sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g dried tomatoes; 125 g Mozzarella cheese; 8 (each 80 g) thin slices of pork schnitzel; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 tablespoons (10 g each) pesto verde; 4 TABLESPOONS Oil; 300 g Wide ribbon noodles (tagliatelle); 1 Onion; 1 Garlic clove; 500 g chunky tomatoes; 1/8 l Vegetable broth (instant); 1 TEASPOON dried Italian herbs; 7-10 Tbsp Basil; 7-10 Tbsp wooden sticks

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g dried tomatoes
125 g Mozzarella cheese
8 (each 80 g) thin slices of pork schnitzel
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 tablespoons (10 g each) pesto verde
4 TABLESPOONS Oil
300 g Wide ribbon noodles (tagliatelle)
1 Onion
1 Garlic clove
500 g chunky tomatoes
1/8 l Vegetable broth (instant)
1 TEASPOON dried Italian herbs
7-10 Tbsp Basil
7-10 Tbsp wooden sticks

Directions

1
Finely dice the tomatoes. Drain mozzarella and grate coarsely. Dab meat dry. Place slices next to each other and season with salt and pepper. Spread each slice with 1 tablespoon of pesto.
2
Spread tomatoes and mozzarella on top, roll up. Pin with wooden sticks. Heat 3 tablespoons of oil in a pan. Brown the rolls in it all around and fry them at medium heat for about 10 minutes, turning from time to time.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Peel onion and garlic and dice finely. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic in it. Add tomatoes and stock, bring to the boil.
4
Stir in the herbs and simmer for about 5 minutes. Season sauce with salt and pepper. Arrange Involtini with noodles and sauce on plates. Garnish with basil.