Pork Roulade with Ricotta Vegetable Stuffing – Served with Parmesan Pasta

A great pasta dish for any occasion:

Preparation (about 60 min):

Mix ricotta well with diced carrots, zucchini, bell bell pepper, onion, chives, chopped parsley and egg yolks, season with salt and pepper. Place pork cutlets on top, season with pepper, coat well with ricotta mixture, roll up and tie a cross bundle with twine. Fry the roulades in hot olive oil on all sides, remove and set aside.

In the same saucepan, sauté the finely chopped greens, add the paradeis pulp and sauté briefly. Dust with flour, stir well, extinguish with vegetable soup, fill up with veal stock and let it boil. Add crushed peppercorns and juniper berries and add the bay leaves. Put the roulade in, cook in the heated stove at 175 degrees for 25 minutes.

Sauté the tomatoes in hot olive oil, add a little clear soup. Simmer until they burst open on top and season with salt and pepper. Cook pappardelle in light salted water until al dente, drain. Sauté briefly in hot olive oil, season with Parmesan, salt and pepper. Arrange the pasta in deep plates as a bed, remove the string from the roulade, cut into diagonal slices and place on the pasta. Drain the sauce, pour it all around and put the tomatoes on the side, garnish with thyme.

(Explanation of the recipe creator: *= Pappardelle are very wide Italian ribbon noodles).

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