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 Im Vulcano Schinken gebratenes Rostbratenröllchen mit Champignonfülle auf Erdäpfel-Tomatenpüree und Kohlgemüse  Prime rib rolls roasted in vulcano ham with mushroom filling on potato-tomato puree and cabbage 

PRIME RIB ROLLS ROASTED IN VULCANO HAM WITH MUSHROOM FILLING ON POTATO-TOMATO PUREE AND CABBAGE

Time required: 50 minutes

Prime rib rolls roasted in vulcano ham with mushroom filling on potato-tomato puree and cabbage

Ingredients for 4 persons:

Prime rib rolls, 4 prime ribs at 150 g each, some mustard, 8 slices of Vulcano ham, 200 g mushrooms, 1 tbs. onions, chopped parsley, salt and pepper from the mill, ground nut oil for frying

PREPARATION

For the prime rib rolls, wash and finely slice the mushrooms. Brown the onions in ground nut oil, fry the mushrooms with them until they lose a little liquid and season with salt, pepper and freshly chopped parsley. Slightly beat the prime ribs, season and spread with mustard.
Stuff with the mushrooms, roll the meat into a roulade and wrap in two slices of Vulcano ham respectively. Sear the roulades on all sides in a frying pan and roast in an oven at 150 degrees for approx. 10 min until just cooked through. Prepare the potato puree and finish with diced tomatoes.
For the vegetables, cut out the stalk from the individual cabbage leaves, wash and cut into strips approx. 1 cm wide. Sweat the onions and garlic in the butter until transparent, add the cabbage, briefly simmer, add a little cream and reduce. Season with savory, marjoram, salt and pepper and finally add diced sweet pepper.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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