WRITERS ABROAD MAGAZINE: THE THIRD SPACE
Heat the vegetable oil in a large saucepan. Add the alouettes and fry them,
turning frequently, until they are evenly browned. Remove the rolls from the
saucepan and leave to one side.
Prepare the sauce. Using the same pan, add the onion and fry the slices until
they are soft. Stir in the passata, garlic, bay leaf, herbs red wine, stock cube,
salt and pepper and bring to the boil. Add the beef rolls and simmer on a very
low heat for about 1 1/2 hours, stirring from time to time. If the sauce becomes
too thick add a little water.
Remove the string or cocktail sticks from the rolls and transfer them to a
warmed serving dish.
Pour the sauce over the alouettes, sprinkle with a little chopped fresh parsley
and serve at once with mashed potato, pasta or gnocchi and crusty bread.
Photo by Dianne Ascroft
WALKING ON A PATH ABOVE GRINDELWALD, NEAR INTERLAKEN, SWITZERLAND
41 | MAY 2017