Tyrolean roulades

Here is the recipe for Tyrolean roulades, an Austro-German dish enriched with a touch of Italian flair. If you wish, we could add a sprinkle of Italian spices or some typical ingredients to give a more Mediterranean twist to the dish.

Ingredients

• 4 slices of pork loin or veal
• 4 slices of speck
• 100 g of Emmentaler or Fontina cheese
• 1 small onion
• 1 carrot
• 1 stalk of celery
• Extra virgin olive oil
• Dry white wine
• Flour, as much as needed for dusting the roulades
• Salt and pepper to taste
• Vegetable or meat broth
• Chopped parsley (for garnish)

Preparation

1. Slightly flatten the meat slices with a meat mallet, then season each slice with salt and pepper.
2. Place a slice of speck on top of each meat slice, then add the cheese cut into strips.
3. Roll up the meat to form the roulades and secure them with a toothpick.
4. In a pan, sauté the finely chopped onion in extra virgin olive oil. Add the carrot and celery chopped into small pieces.
5. Lightly flour the roulades and add them to the pan, browning them on all sides.
6. Deglaze with a bit of white wine and let it evaporate.
7. Add vegetable or meat broth to cover the roulades and cook over medium-low heat with the lid on until the meat is tender, about 30 minutes.
8. Once cooked, remove the roulades from the sauce and keep them warm. You can reduce the cooking sauce to obtain a slightly thicker sauce, adjusting the salt and pepper if necessary.
9. Serve the roulades with their sauce and garnish with chopped parsley.

Curiosities

Tyrolean roulades are often accompanied by sautéed potatoes or mashed potatoes. If a vegetable side dish is desired, stewed savoy cabbage is often chosen. In Italy, they can be served with a side of polenta to add a touch of our culinary tradition to the dish.