Season the inside of the roulades with salt, spread thinly with sambal. Peel the shallots, halve, cut lengthwise into strips, do the same with the garlic clove. Bell pepper, halve, rinse, remove seeds, also cut lengthwise into strips. Remove 4 tomatoes from the oil, drain. On each roulade, spread half a shallot and about a quarter of a clove of garlic in shavings diagonally and evenly. Place an oil tomato on top of each, = a strip of bell bell pepper and a sprig of thyme as a “pivot”.
Wind up, stick together with wooden sticks. Squeeze the lemon, dilute the juice with about a quart of water. Clean celery, cut diagonally into strips, dice carrot, dice onion.
Cut the rest of the bell bell pepper into cubes.
Heat oil in a deep frying pan, brown roulades all around. Remove briefly, sauté vegetables and onion, add paradeis pulp at the end, season with pepper, season with salt. Roulades another time to the vegetables form, extinguish with half of the lemon water, cover, reduce temperature to light braising. Turn roulades once or twice to the other side, adding liquid occasionally. Cooking time so 1 hour +/- (didn’t check the clock, anyway it wasn’t dry).
In the meantime:
Make a generous handful of farfalle per nose. Rinse lettuce leaves, dry between paper towels.
Place a lettuce leaf on each flat plate, top each with an egg.
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