Pasta dishes are just always delicious!
Algorithm Allegro Roulade: Roulades with salt and pepper sprinkle with lots of lemon drizzle (makes roulades rotten & tongue-tearing) Andante paste: Parmesan grate (200g -> 4 roulades) onion (s), very small chop garlic, extremely small chop quite massive: parsley, chopped also ‘ne corner: basil, sage, oregano chopped mustard (1 tbsp) olive oil Stir the whole together.
Keep adding olive oil until the whole stuff actually has a pasty (not crumbly!) consistency. (By the way, it tastes just as good when cooled down) Staccato intermezzo: spread the paste from 2. on the roulades, put a large slice of Parma ham on top of each roulade, roll it up, pin it together securely and precisely Allegro vivace assai: fry the roulades with frying fat until they are hot and crispy and at a high temperature, turn them regularly to the other side until all sides are browned (be careful, it burns easily!) Then extinguish with white wine, drink the rest of the bottle. Then make plenty of sauce with prepared vegetable soup – now simmer gently for 10 minutes. Now add the large can of paradeis pulp (no Passato di Pomodoro!) and simmer for 1-2 hours (two is better). Shortly before the end, mix with one (1!) cup of crem fraiche, no need to add seasoning. Serve with pasta that can take a lot of sauce, pasta similar to rice grain or fresh ribbon noodles, and a dark, strong red wine with a tart character.
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