Meat roulades in piquant sauce
- 1 hour 25 minutes
- (4 serves)
- 4 slices of tender rump
- 150 g (5 oz) mortadella
- 1 cup white wine
- 1 tablespoon Pantelleria capers
- 1/2 cup extra-virgin olive oil
- 4 anchovy fillets in oil
- 1 sprig parsley
- 2 cloves garlic
- salt and chili pepper to taste
Lay the mortadella on the meat slices and roll together, securing the roulades with toothpicks.
Sauté in olive oil, garlic and parsley. Mince the rinsed capers and anchovies and add the roulade gravy when almost done. Bathe with the wine and let evaporate.
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)