Meat rolls Puttanesca style
ingredients
for 6 rolls
6 slices of thin meat
6 tablespoons of bread
3 tablespoons of cheese
salt pepper oil flour
garlic oregano tomato
half a glass of white wine
capers olives and 2 anchovies
lemon, scamorza cheese.

To make these stuffed rolls I used pork loin cut one centimeter thick and then thinly beaten.
If you want, you can also use large cutlets of chicken or thinly sliced turkey or beef.
Prepare a filling with 6 tablespoons of bread, 3 of cheese, 2 minced anchovies and 2 tablespoons of oil, grated lemon peel and ginger and pepper to taste.
Mix well.
Arrange the slices of meat, I make 6, on the table and put a spoonful of stuffing in the center of each escalope, add a stick of cheese shorter than the meat, and roll up as you prefer.
secure the roll with 2 or 3 tooth picks.
In a fairly large frying pan, put two tablespoons of olive oil, optional some chilli pepper, flour the rolls and brown them in the oil. Wet with half a glass of white wine and let it dry.
Add a clove of crushed garlic, two tablespoons of capers, two of olives, oregano, a glass of tomato sauce and a glass of water. Lid.
Cook for five minutes, add salt, a little salt. Remove the rolls from the pan and reduce the sauce a little until it is thick enough to your liking. Cover the rolls with sauce, and serve at the center of the table with a nice side dish perhaps of roasted potatoes.