Veggyness Rosemary-Roulade Rustic Style with Tagliatelle
- 414 Rosemary-Roulades
- 800200800 g tagliatelle egg-free
- 20.52 tbsp. bread crumbs
- 5012.550 g Margarine
- 10.251 large onion
- 30.753 tbsp. flour
- 20.52 tbsp. paprika powder
- 20.52 tbsp. olive oil
- 10.251 onion diced
- 30.753 garlic cloves chopped
- 10.251 tbsp. tomato paste
- 10.251 tbsp. flour
- 25062.5250 g tomatoes diced , from the can
- 10.251 tbsp. balsamic vinegar
Cook the tagliatelle according to package instruction.
Melt the margarine in a pot. Mix in and roast the bread crumbs. Sprinkle over the pasta when serving.
For the tomato sauce, heat up the olive oil. Fry the onions and garlic. Stir in the tomato paste, dust with some flour and roast them. Mix in the tomatoes from the can and cook for 10 minutes, stirring constantly. The sauce should have a creamy consistency. add the balsamic vinegar, herbs and chili. Cook and season to taste with salt, pepper and sugar.
Heat up the rosemary-roulade in the tomato sauce.
Peel the onion and cut into fine strips. Turn in flour, paprika powder and salt, then deep-fry in hot oil. Pat it dry.
To garnish, distribute the onions on top of the roulades.