Description
Pork rolls with a delicate omelet on the inside, with tiny mushrooms and a flavorful red sauce.
Ingredients
-
Meat
650 g
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Pepper
0.5 piece
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Mushrooms
500 g
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Salt
-
Black pepper
-
Chicken egg
3 piece
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Milk
5 Tbsp
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Tomato
310 g
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Onion
1 piece
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Garlic
2 tooth
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Sugar
1 Tbsp
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Olive oil
3 Tbsp
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Tomato juice
150 ml
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Dry red wine
150 ml
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Basil
1 Tbsp
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Parsley
-
Vegetable oil
Cooking
The process starts with the preparation of the sauce. To do this, peeled tomatoes, onions and garlic grind in a blender to a smooth puree. Pour into non-stick pan, add the salt, sugar, olive oil and boiled on a slow fire, stirring constantly.
Meat cut into pieces as for chops, I got 12 pieces. To fight off very subtly through the film. The thinner, the better. Sprinkle with salt and pepper and set aside.
For the omelette, whisk the eggs with the milk and bake prisolit two omlette. I used a pancake griddle with non-stick coating, so butter not oiling. If you use a simple frying pan, you may need a little oil. Omletiki ready to cut into pieces according to the number of chops. I cut each in 6 pieces. A total of 12.
On a piece of meat put a piece of omelet, strip of red bell peppers (pre-cleaned of seeds and cut into 12 bars).
Roll up roll. I each roll was tied with a thread, you can chopping toothpicks,ideally with special silicone clamps. So roll all the meat into the rolls.
Fry the rolls in a pan with a small amount of vegetable oil on both sides (after roasting remove the thread or toothpicks).
On top of rolls spread washed and drained mushrooms (they are smaller than the better).
Bring to the readiness of the sauce, adding tomato juice from the can, wine, dried Basil and parsley. Taste and, if necessary, further prisolit. Bring to a boil.
Pour the sauce into the pan with the rolls and mushrooms.
Stew everything under a lid until tender. Time tell as it all depends on the meat thickness and size of the mushrooms. But in General, everything is ready quickly.
Serve hot, garnished with parsley.
And these ingredients in section. Bon appetit!!!
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