Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Involtini
To fry
Peperonata
How it's done
Involtini
Mix the sausage meat, tomatoes, herbs and breadcrumbs. Season the cutlets, spread the sausage mixture on top of the cutlets, roll up and tie with kitchen twine or secure with toothpicks, if necessary.
To fry
Heat the oil in a non-stick frying pan, fry the involtini on all sides for approx. 5 mins. Remove, wipe the cooking fat from the pan, add a dash of oil to the pan.
Peperonata
Briefly sauté the onion and garlic, add the pepper and cook for approx. 5 mins. Add the tomato puree and cook briefly, pour in the wine, reduce slightly. Pour in the water, add the bay leaf, season, simmer for approx. 20 mins. Return the involtini to the pan, simmer for approx. 10 mins.
| Serve with: | Rosemary potatoes |
|---|
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