Roll with tomato-spinach

Name: Roll with tomato-spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 discs (à approx. 75 g) Pork roulade; 7-10 Tbsp Pepper; 8 discs Parma ham (about 10 g each); 50 g grated parmesan cheese; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 75 ml White wine; 300 g ribbon noodles; 750 g Spinach; 1-2 Garlic cloves; 3 medium-sized onions; 4 Tomatoes; 200 ml Veal stock; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Lemon and parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 discs (à approx. 75 g) Pork roulade
7-10 Tbsp Pepper
8 discs Parma ham (about 10 g each)
50 g grated parmesan cheese
4 TABLESPOONS Oil
7-10 Tbsp Salt
75 ml White wine
300 g ribbon noodles
750 g Spinach
1-2 Garlic cloves
3 medium-sized onions
4 Tomatoes
200 ml Veal stock
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Lemon and parsley

Directions

1
Wash the meat and dab dry. Grind pepper over it. Cover each with 1 slice of ham and sprinkle with parmesan. Roll up the roulades firmly and pin them. Fry them in 2 tablespoons of hot oil all around for about 5 minutes until golden brown.
2
Salt it a little bit and deglaze it with white wine and 1/4 litre of water. Cover and cook for another 15 minutes. Put the pasta in boiling salted water and cook for about 8 minutes. Then drain. In the meantime, wash and sort the spinach and drain well.
3
Peel the garlic and press it through a garlic press. Peel the onions and cut them into narrow slices. Wash, clean and quarter the tomatoes. Heat the remaining oil. Fry garlic and onions briefly.
4
Add the tomatoes. Season with salt and pepper. Add spinach and let it collapse on top, season again. Pour the stock into the roulades, bring to the boil briefly. Add sauce thickener. Season sauce with salt and pepper to taste.
5
Serve everything garnished with lemon and parsley.