Veal Rolls Italian Style

Season meat with salt, season with pepper. Spread one side each with paradeis pulp. Place a sage leaf and half a slice of ham on each side, roll up tightly, pin with roulade needles and sprinkle with a little thyme.

Sauté roulades in hot oil on all sides in saucepan. Pour the wine and simmer gently for 5 minutes.

Clean tomatoes, rinse, cut into eighths. Peel and quarter onions and garlic. Add everything to the roulades form, steam for 30 min.

Remove roulades, keep warm. Pass sauce through a fine sieve, season with salt and freshly ground pepper to taste.

Serve roulades with sauce and some onions. Garnish with sage and Parmesan cheese if desired.

Our tip: Use high-quality red wine for a particularly fine taste!

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