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 his dish combines the typical products of two neighbouring countries: Holland and Belgium. Roulades do in fact have the shape of Dutch tulips. Stuffed with Belgian lettuce, a main feature of Belgian cuisine, they are a European way of combining the symbols of two countries that have been "cousins" for some time and of which one, Belgium, has a famous gastronomical tradition, whose greatest enthusiast was Hercule Poirot, the famous detective created by Agatha Christie.
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Tulip roulades
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4 slices veal meat weighing 150 g./5 oz. each - 2 onions - 2 carrots - 1 celery stalk - 1 twig thyme - 1 bayleaf - 250 g./9 oz. peeled tomatoes - 2 tablespoons flour - 1/2 cup dry white wine - 1 cup stock - 50 g. butter - salt.
for the filling: 80 g. minced veal rump - 80 g./3 oz. minced pork - 1 egg yolk - 4 bunches of Belgian lettuce - salt - round pepper
Beat the meat slices until they become very fine. Prepare the filling by stirring in a bowl the veal, pork, egg yolk, salt and pepper and stir in until you obtain an even mixture.
Spread the filling over the meat slices, add the Belgian lettuce, roll and tie with cooking string. Place the ruolades in a casserole dish with butter and turn gently golden, whilst turning them round.
Cover and cook for 10' over a medium flame. Sprinkle with flour, add peeled tomatoes in pieces, the stock and the wine. Place in the oven at a medium heat and cook for 1 h.
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Lagrein Rosato Alto Adige D.O.C.
Santa Margherita
Full pink color with coral shades. Subtle bouquet with notes of strawberry and raspberry; full taste with fruity aftertaste.
Serve at:
10°-12°.
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