Braciola Alla Calabrese

salt and pepper 2-3 hard boiled boiled eggs, finely chopped 2-3 tbsp. tbsp. grated cheese 2-3 tbsp. tbsp. pine nuts 1 small box htelchen clear meat soup 1-2 glass glass las good red wine

Lightly pound the meat, rub with pepper and salt and coat with the paradeis pulp. Mix bacon, onion, eggs, parsley, garlic, raisins, breadcrumbs, cheese and pine nuts and spread thickly on the meat slice. Roll up, tie and fry on all sides in olive oil. Add tomatoes, tomato paste and soup powder. Simmer for at least 90 minutes with the pot closed. Add red wine and thyme and cook for another 10 minutes. Take out the meat and cut it open after an appropriate resting time. Thicken the sauce a little and season. Serve with : pasta

Our tip: use bacon with a fine smoky touch!

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