Veal Rolls with Peperonata

Rinse peppers, cut in half, remove seeds, cut flesh lengthwise into narrow strips. Remove peel from onions and garlic. Cut onions diagonally into fine rings, garlic diagonally into fine slices. Heat olive oil in a large saucepan and sauté peppers, onions and garlic, stirring, for 4 to 5 minutes. Add canned tomatoes and mash with a fork. Add white wine vinegar and juice of one lemon, season with salt and cayenne pepper. Gently toss vegetables over medium heat for 12 to 15 minutes, remove from heat, set aside with lid closed.

Rinse veal cutlets, rub dry with paper towels. Rinse parsley, shake dry, pluck leaves. Clean peppers and spring onions, rinse, chop finely. Grind with peeled garlic cloves, parsley leaves and coarsely diced pecorino in electric chopper, season with 1 to 2 pinches of salt. Spread kitchen herb-pecorino mix on cutlets, roll up cutlets and pin with wooden skewers. Dust rolls with 2 tbsp flour.

Heat olive oil in a non-stick frying pan and fry the rolls in it for about 6 minutes until golden brown all over. Add juice of one lemon and vegetable soup, season with salt, pepper and 1 pinch of sugar. Lightly roll everything for about 6 minutes, turning the rolls once to the other side.

Remove the rolls from the pan, cut them in half diagonally and remove the wooden skewers.

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