Roulades with mozzarella filling
easy
60 mins
60 mins
Ingredients
- 8 discs dried tomatoes (5 g each)
- 50 g Pine nuts
- 125 g Mini-Mozzarella balls
- 1 collar Thyme
- 8 (à 100 g) Rolls of beef
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON clarified butter
- 400 ml Vegetable broth (instant)
- 100 ml dry white wine
- 50 g green olives without stone
- 150 g cherry tomatoes
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Finely chop the dried tomatoes. Roast pine nuts in a pan without fat until golden brown. Drain mozzarella balls and cut in half. Wash the thyme, dab dry and pluck the leaves from the stalks, except for some for garnishing. Wash the meat, dab dry and season with salt and pepper.
- 2
Cover with dried tomatoes, pine nuts, mozzarella and thyme. Roll up the roulades tightly and tie up with roulade tape. Heat clarified butter and fry roulades thoroughly all around. Deglaze with stock and wine, cover and allow to stew for 45 minutes. In the meantime cut olives into rings. Clean, wash and halve the cherry tomatoes. Remove the roulades from the stock and keep warm. Pour the roast stock through a sieve. Bring to the boil. Mix cornflour and 1 tablespoon of water and thicken the roast stock, bring to the boil.
- 3
Clean, wash and halve the cherry tomatoes. Remove the roulades from the stock and keep warm. Pour the roast stock through a sieve. Bring to the boil. Mix cornflour and 1 tablespoon of water and thicken the roast stock, bring to the boil. Add tomatoes and olives to the sauce and bring to the boil again. Serve roulades with the sauce
Nutrition Facts
480 kcal
5 g
27 g
50 g
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