Ingredients: 600 gr
of sliced \u200b\u200bmeat roulade
30 gr pine nuts 30 grams currants 60 grams pecorino
750 ml of tomato sauce 1 clove garlic
parsley 1
onion 1 / 2 cup white wine salt and pepper
basil
extra virgin olive oil Preparation:
Put the slices of meat on a chopping board and lightly beat with a meat mallet
Sprinkle the slices of meat with salt and pepper Then add a handful of pine nuts and raisins.
Add the garlic and chopped parsley and then cover everything with cheese freeing the edges of the meat. Close
slices rolled up like a roll and seal by inserting a toothpick in a cross in the fourth chop.
In a large pot, fry the onion icing in a couple of tablespoons of olive oil.
Then place the chops in the pan and fry gently.
Season with salt and pepper and deglaze with white wine.
Now add the tomato sauce and basil and cover with a lid.
Cook the chops with sauce on low heat for at least two hours. The sauce must ', as they say in Naples, "foo" word to describe the sound of the meat sauce' that that is 'must' simmer.
At this point, remove the lid and restrict the sauce.
Once ready you can cook the pasta sauce to season the chops with the sauce and used it as a main course.
Bon appetit!
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