Rolls ITALIAN With dried tomatoes and anchovies.

Rolls ITALIAN With dried tomatoes and anchovies.

– 5 pieces of pork or beef schnitzel,
– 5 leaves of fresh basil,
– 5 pieces of anchovies,
– 5 pieces of dried tomatoes,
– 50 ml of dry white wine,
– olive oil,
– Salt, freshly ground pepper.
– Potatoes,
– 2-3 cloves of garlic,
– 1 tsp Provencal herbs,
– Salt.

First, prepare the garnish. Potatoes are well washed, cut into slices with the skin. Put on a baking sheet covered with baking paper, add salt, sprinkle with finely chopped garlic, dried Provencal herbs, pour the olive oil. Bake at 180 degrees until tender, stirring occasionally, for even browning.

On each steak put tomato, anchovy and basil. Close to roll and fasten with toothpicks. Fry in olive oil until golden. Add the wine and a bit of hot water or broth. The fire abated to a minimum and simmer until tender. Since I was cut, I extinguished in just 10 minutes under the lid. But if you have the usual beef, it may need much more time. Cook until tender (soft meat).

Before serving, remove the toothpicks. Serve with potatoes and a light salad.

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