Pork Roll Roast Palatinate Style

Season the rolled roast with salt and season with pepper. Fry it in oil in a casserole. Rinse the vegetables and cut them into small pieces, add root vegetables, paradeis pulp and spices and roast everything together well, extinguish with beef broth and steam with the rolled roast in the oven at 180 degrees for about 1 1/2 hours. Remove the meat, strain the sauce through a sieve, thicken with potato starch and season to taste with salt and freshly ground pepper. Serve with potato dumplings or bread dumplings together with red cabbage. As a drink this time a dry Pfälzer Portugieser Weissherbst. Info: ===== Already with the Romans pork roll roast – originally wild boar roll roast was considered a very special delicacy. According to Seneca, Lucius Licinius Lucullus (better known as a gourmet than as a general) boasted of maintaining a cook whose sole task was to compose the ten best sauces to go with pork roll roasts. These were probably later the ten best-hued recipes in the Roman Empire, and Lucullus not only earned many plaudits from his guests, but also made a name for himself as a gourmet across all borders.

Tip: Always use aromatic spices to refine your dishes!

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