Pal Beans in Tomato Sauce with Veal Roulades

Ingredients

• 600 g pal beans
• Salt
• 1 kg tomatoes
• 200 g onions
• 4 Garlic cloves
• 6 tbsp Olive oil
• 2 tbsp Tomato paste
• pepper from grinder
• 2 stalks bean herb (or parsley)
• 4 thin veal cutlets (100g each)
• 4 slices Parma ham
• sage
• 300 ml white wine

Instructions

1. 1.

   Add pal beans to boiling salted water and cook for 20-30 minutes. Score tomatoes crosswise, rinse with boiling water for 1 minute, cool and peel. Roughly chop tomatoes. Peel and dice onions and garlic. Heat 2 tbsp olive oil. Sauté onions and garlic in it. Add tomatoes and simmer for 5 minutes. Stir in tomato paste and season with salt and pepper. Rinse bean herb and finely chop the leaves. Drain beans and stir them into the tomato sauce with the bean herb. Let the mixture rest for 10 minutes.

2. 2.

   Carefully pound veal cutlets flat. Season with salt and pepper. Place a slice of Parma ham and some sage leaves on each cutlet. Roll up the cutlets and secure with a wooden skewer.

3. 3.

   Heat remaining olive oil. Briefly fry the leftover sage leaves in it. Remove them with a slotted spoon and drain on kitchen paper. Brown the veal roulades in the hot oil all around. Pour in wine, cover, and simmer for about 20 minutes. Arrange the beans together with the veal roulades on a plate. Garnish with the fried sage leaves and serve.