Roulades De l’Europe – Europa-Rouladen

First, lay out the roulades and brush with Dijon mustard.

Then peel or clean the chili, bell bell pepper, shallots, garlic clove or possibly rinse and cut into smallest cubes. Chop olives and mix with the finely chopped vegetables. Cut tomatoes into small cubes. Cover the roulades with the mixture, roll up and fix with toothpicks. Season the roulades with salt and pepper, dust with a little flour, fry in a pan with a little olive oil and remove. Sauté the remaining vegetable cubes in the roaster and add tomatoes and sherry. Then add the roulades and cook in the oven at 90°C for 4 hours.

Turn the roulades from time to time to the other side.

For the addition, soak a little saffron. Put the fregola in salted water for 10 minutes, drain and mix with saffron and oil and vinegar. Remove the roulades, strain the sauce, let it boil and season with whiskey and Stilton.

As a drink fits Trollinger (dry) from Württemberg or possibly Merlot from Italy.

The dish was created after many travels (and meals) through our beautiful Europe. Many national specialties combined as ingredients in one roulade: what a beautiful parable! And it tastes wonderful (at least 12-Europe stars).

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