Roulades with Mashed Potatoes and Bean Salad

Hints: It is important that you take fresh sage. The kitchen needles should be metal. The ingredients for this recipe taste about 17 euros for four people, including potatoes and leaf salad (without red wine). It goes well with a strong red wine from the south of France.

Cut off the onions. Spread the roulades with a tablespoon of mustard each, season lightly with salt, season with ground pepper. Top each with a slice of bacon, top with a large sage leaf (two small leaves optional). Cut the shallot in half lengthwise and also cut lengthwise into strips. Cut the pickles into eighths lengthwise. At one end of the roulade, layer the shallots and pickles diagonally, then wrap. Tie the end of the wrap well with a kitchen pin so that nothing falls apart when it is browned.

Sauté in a saucepan with a little oil until hot on all sides, then lower the temperature by half. Add the onions, a stalk of sage and the spices to the saucepan, extinguish with the red wine and simmer. When the red wine is well reduced, pour the can of pizza tomatoes and another half of this can of water over the roulades. Spread everything evenly, reduce the temperature again. When doing so, please set the temperature to level two on a temperature scale up to nine.

Steam for about 120 minutes with the lid slightly open. Add water if necessary, stir occasionally and turn the roulades to the other side. The

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