1/2 Red Pepper Dry the roulades, season with salt and pepper and brush not too stingy with mustard. Top each with a slice of bacon.
Dice onion, garlic and bell bell pepper very finely, crumble feta cheese with a fork. Spread everything evenly on the roulades, leaving 1/3 free. If there is a little bit of the filling left over, don’t worry, it will be used later. Sprinkle with thyme and roll up from the stuffed side. Pin with roulade needles. Sear the roulades in oil, they should brown nicely. Mix 1 geh. Tbs. of paradeis pulp, then deglaze with red wine so that the roulades are half covered.
Next, add any leftover stuffing.
Then you have to be patient, because the roulades should be gently rolling with the lid closed until they are butter-soft (test: poke the side of the roulade with a fork). If the meat loosens readily, it is correct). This takes between 1 and a quarter and 2 hours, depending on the quality of the meat. If necessary, add a little liquid during this time.
Remove roulades from sauce, remove roulade needles. Thicken the sauce a little, if desired, mix in the crème fraîche, season to taste. Add the roulades and heat briefly.
Serve with Turkish pita bread, warmed in the oven, and spinach leaves.
Our tip: Use a wonderfully spicy
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