Italian style roulades

Name: Italian style roulades
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 10 Stem(s) Thyme; 2 stem(s) Oregano; 3 Stem(s) Sage; 2 stem(s) Basil; 8 (each 80 g) thin escalopes of pork; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 tablespoons (15 g each) Ricotta cream cheese; 8 discs (approx. 100 g) Parma ham; 100 g dried tomatoes in oil; 3 TABLESPOONS Olive oil; 300 g ribbon noodles; 250 g cherry tomatoes; 1 (approx. 80 g) Onion; 200 ml Tomato juice; 7-10 Tbsp Sugar; 7-10 Tbsp wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

10 Stem(s) Thyme
2 stem(s) Oregano
3 Stem(s) Sage
2 stem(s) Basil
8 (each 80 g) thin escalopes of pork
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 tablespoons (15 g each) Ricotta cream cheese
8 discs (approx. 100 g) Parma ham
100 g dried tomatoes in oil
3 TABLESPOONS Olive oil
300 g ribbon noodles
250 g cherry tomatoes
1 (approx. 80 g) Onion
200 ml Tomato juice
7-10 Tbsp Sugar
7-10 Tbsp wooden skewers

Directions

1
Wash herbs, shake dry and, except for 4 stems of thyme for garnishing, pluck leaves from the stems. Chop the oregano and sage, except for 8 leaves of sage for the roulades and cut the basil into strips.
2
Wash the meat, dab dry and season lightly with salt and pepper. Spread 1 tablespoon of ricotta on each meat, sprinkle oregano and sage over it. Cover each with a slice of ham and 2 dried tomatoes.
3
Roll up the roulades, cover each with a sage leaf and pin with a skewer. Heat 2 tablespoons of oil in a pan and fry the roulades for about 10 minutes. Cook the pasta in boiling salted water according to the instructions on the packet.
4
Wash and clean the tomatoes and halve them according to size. Peel onion and cut into fine cubes. Keep roulades warm. Heat 1 tablespoon of oil, sauté the onion cubes for about 5 minutes, add the tomatoes and braise for another 5 minutes.
5
Deglaze with tomato juice, thyme and basil, except for 1 tablespoon for garnishing, add and season to taste with salt, pepper and sugar. Drain the pasta and fold into the sauce. Arrange roulades with noodles and sauce on plates and garnish with thyme and basil.