Caprese-Rouladen

Ingredients

Directions

1. 1

   Wash the meat, pat dry, tap a little flatter. Drain mozzarella and cut into very fine slices. Remove the leaves from 4 basil stems. Peel garlic and press it through a garlic press. Season meat with salt and pepper. Spread mozzarella and basil leaves on top.

2. 2

   Roll up tightly and tie with kitchen string. Heat 2 tablespoons of oil. Fry the roulades in it all around for about 10 minutes. Season with salt and pepper. Meanwhile prepare the pasta in boiling salted water according to the instructions on the packet. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Add 1 tablespoon of oil and garlic to the cooking fat. Deglaze roulades with 250 ml water, cook for another 5 minutes. Stir flour and some water until smooth and thicken the sauce with it. Bring to the boil while stirring, refine with cream.

3. 3

   Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Add 1 tablespoon of oil and garlic to the cooking fat. Deglaze roulades with 250 ml water, cook for another 5 minutes. Stir flour and some water until smooth and thicken the sauce with it. Bring to the boil while stirring, refine with cream. Stir in diced tomatoes. Season sauce with salt, pepper and vinegar. Arrange noodles, roulades and sauce. Pluck the remaining basil leaves and sprinkle over the pasta. Serve with pesto

4. 4

   Stir in diced tomatoes. Season sauce with salt, pepper and vinegar. Arrange noodles, roulades and sauce. Pluck the remaining basil leaves and sprinkle over the pasta. Serve with pesto