Ah, the stuffed rolls! We love them in cream, with mustard, baked or pan-fried. Discover now the exquisite recipe for pork stuffed rolls with tagliatelle and olives that both kids and adults enjoy.
Preparation of the tomatoes, garlic, and onion. Remove the seeds from the tomatoes and cut them into small pieces. Chop the garlic and onion. In a pot, heat a spoonful of oil and the butter.
First cooking in a Dutch oven. Place the rolls in it, season with salt and pepper, and brown on each side. Then remove the rolls and set aside.
Sauté the garlic and onion in a pot, then add the pieces of tomato and the concentrate. Let cook, stirring for 3 to 4 minutes over medium heat. Season with salt, pepper, and sugar, and add the rolls. Add the broth, include the bouquet, and let simmer covered for 40-50 minutes on low heat.
Adding the olives Rinse the olives with cold water. Add them to the pot 5 minutes before the end of the cooking of the rolls.
Cooking the tagliatelle Bring 3 liters of salted water to a boil in a pot. Add the tagliatelle and cook until al dente. Drain them and place them in a large serving dish. Arrange the rolled meat on top and generously pour the cooking sauce over it.
Serve immediately. Optionally accompany with some grated cheese.
0 servings
4
TH 
EN