1 Prepare the sauce: poach the bell pepper in salted water. When cooked, cut it into small pieces. In a small saucepan, add tomato concentrate and a little water, then add the diced pepper and snippets of black olives. Sprinkle with basil and marjoram. Season with salt and pepper. Let it simmer gently.
2 Flatten the escalope with the flat side of a knife. Place it on plastic wrap.
3 Lightly salt the escalope, spread a little cooled sauce thinly over it. Cover with Emmental or any other grated cheese.
4 Begin rolling using the plastic wrap up to three-quarters. Take the other side and fold it over the roulade. This prevents the filling from escaping, plain and simple. The roulade should be tightly rolled.
5 Twist the plastic wrap at the ends and shape each roulade to evenly distribute the sauce inside so it's uniform along the length and thickness.
6 Steam for 10 to 15 minutes.
7 Remove the plastic wrap before serving. Since the sauce is incorporated inside, serve with, for example, buttered pasta. The meat is tender, juicy, and flavorful. This recipe allows you to vary the tastes and flavors by changing the spices, cheeses, and sauce.
Variations: with fried onions, with blue cheese, with pancetta, with mushroom duxelles. Anything is possible depending on your imagination.
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