Roulades with broccoli

Name: Roulades with broccoli
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 thin pork cutlets (à approx. 100 g); 150 g Salami in one piece; 1 (125 g) bag of mozzarella cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 4 Tomatoes; 2 Onions; 2 TABLESPOONS Tomato paste; 200 g dried spaetzle; 750 g Broccoli; 20 g Butter or margarine; 2 TABLESPOONS Pine nuts; 7-10 Tbsp Roulade needles or toothpicks

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 thin pork cutlets (à approx. 100 g)
150 g Salami in one piece
1 (125 g) bag of mozzarella cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
4 Tomatoes
2 Onions
2 TABLESPOONS Tomato paste
200 g dried spaetzle
750 g Broccoli
20 g Butter or margarine
2 TABLESPOONS Pine nuts
7-10 Tbsp Roulade needles or toothpicks

Directions

1
Dab schnitzel dry. Cut 8 thin slices from the salami. Drain mozzarella and cut into slices. Cover each cutlet with two slices of salami and mozzarella.
2
Roll up and pin with roulade needles or toothpicks. Rub with salt and pepper and fry vigorously all around in hot oil. Wash the tomatoes and cut out the stalk. Chop the tomatoes.
3
Peel the onions and cut them into sticks. Cut the rest of the salami into cubes. Add onions, tomatoes and salami to the roulades, pour 100 ml water, stir in tomato paste and braise in a closed pot for 25-30 minutes.
4
Cook the spaetzle in boiling salted water for about 15 minutes. Clean and wash broccoli and cut into florets. Blanch in little boiling salted water for about 5 minutes. Drain the spaetzle and let it drain well.
5
Melt the fat in a pot and toss the spaetzle in it. Roast pine nuts in a pan without fat until golden brown. Drain broccoli as well. Arrange broccoli, spaetzle and roulades with sauce on a plate.
6
Sprinkle with pine nuts.