Leek-Ham-Rolls
easy
45 mins
45 mins
Ingredients
- 3 Rods (250 g each) Leek
- 7-10 Tbsp Salt
- 2 red peppers
- 1 Onion
- 100 g Cream cheese preparation Cream stage (16% fat)
- 75 g wafer-thin grilled ham (14 slices)
- 200 g Noodles
- 2 TABLESPOONS Oil
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
- 1 TEASPOON Tomato paste
- 250 ml Vegetable broth (instant)
- 200 ml Tomato juice
- 1/2 bunch Chives
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Chive straws
Directions
- 1
Clean and wash the leek, carefully peel off the outer leaves (5-6 per stalk). Put them into a large pot with boiling salted water and let them simmer for about 2 minutes. Carefully lift out with a skimmer, drain and allow to cool.
- 2
Cut the remaining leek into rings. Clean, wash and finely dice the peppers. Peel and finely dice the onion. Place two leek leaves on top of each other to make 8 roulades. Spread cream cheese thinly on top and cover with ham.
- 3
Roll up tightly and tie up with kitchen twine. Put pasta in boiling salted water, bring to the boil and cook for about 11 minutes. In the meantime heat oil in a pan and carefully fry the roulades in it while turning.
- 4
Remove from the pan and keep warm. Add onion, leek rings and paprika to the frying fat and fry while turning. Season with salt, pepper and paprika. Add tomato paste, sweat it, deglaze with stock and juice, bring to the boil and simmer at low heat for 4-5 minutes.
- 5
Pour the pasta into a sieve, quench and drain. Wash the chives, dab dry and cut into small rolls. Serve leek and ham rolls, noodles and sauce sprinkled with chives and garnished on plates.
Nutrition Facts
350 kcal
46 g
11 g
16 g
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