Have fun preparing this mushroom dish!
Preheat the stove to 180 degrees. cut a “pocket” in the meat. Peel and dice the apple and sauté it together with 100 grams of diced onion and garlic in 1 tablespoon of olive oil. Add mustard, Parmesan cheese and breadcrumbs. Rub the meat heartily with pepper, rosemary, salt and marjoram, fill the “pocket” with the apple-breadcrumb mixture and close it well with toothpicks. Peel the carrot and celery and cut into cubes. Stick the cloves into the rolled roast, possibly poke holes with a meat fork. Heat the remaining olive oil in a roasting pan and brown the meat all over. Add the diced carrots, celery and onion and sauté. Add the paradeis pulp, sauté and extinguish with red wine. Cook the meat for about 70 minutes. It goes very well with risotto with mushrooms.
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