Stuffed Pork Roulade with Onion Sauce

Cover with slices of salami, grated Parmesan cheese and washed arugula, roll up, fry on both sides in olive oil, add a dash of white wine and a flake of butter. cover. Cut the washed fennel into narrow slices and roast in butter with salt and pepper.

For the sauce, sauté the diced onion in butter and sugar, deglaze with a dash of red wine and season heavily with salt and freshly ground pepper.

Arrange everything on a flat plate and garnish with basil leaves.

‘unfiltered’ from Rapel, Chile.

Our tip: Use your favorite red wine for cooking!

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