Mozzarella Roulades with Dried Tomatoes
Mozzarella roulades with dried tomatoes are a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 beef roulades (about 180 g each)
- 2 balls of mozzarella
- 100 g sun‑dried tomatoes (packed in oil)
- 2 tbsp olive oil
- a splash of red wine
- 4 Carrots
- Salt
- pepper, freshly ground
- cress (or radish sprouts)
Instructions
-
1.
Wash the roulades, pat dry and, if necessary, gently flatten them. Slice the mozzarella into rounds. Drain the sun‑dried tomatoes and roughly chop them. First spread the mozzarella slices on the meat, then top with the tomatoes. Season with salt and pepper. Fold in the sides and roll up. Secure with kitchen twine or toothpicks, season the outside as well, and sear in hot oil on all sides until browned.
-
2.
Add a splash of red wine to deglaze, cover, and simmer gently over low heat for about 40 minutes, turning occasionally. While the roulades cook, peel the carrots and slice lengthwise into thin rounds or use a mandoline. Blanch in salted water for 1–2 minutes until firm, drain, and arrange loosely on preheated plates.
-
3.
Remove the roulades from the pan, discard twine or toothpicks, and cut each roll into thirds. Arrange on top of the carrot slices and garnish with radish sprouts before serving.
