Filled carbonade with onion-apricot sauce and ribbon noodles

Name: Filled carbonade with onion-apricot sauce and ribbon noodles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Apricots; 1 small bunch of chives; 80 g Feta cheese; 4 slightly thicker pork chops (approx. 250 g each); 200–250 g red onions; 250 g Tagliatelle (ribbon noodles); 7-10 Tbsp Salt; 20–30 g clarified butter; 7-10 Tbsp Pepper; 125 ml Vegetable broth; 200 g Whipped cream; 4 wooden skewers or roulade needles; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Apricots
1 small bunch of chives
80 g Feta cheese
4 slightly thicker pork chops (approx. 250 g each)
200–250 g red onions
250 g Tagliatelle (ribbon noodles)
7-10 Tbsp Salt
20–30 g clarified butter
7-10 Tbsp Pepper
125 ml Vegetable broth
200 g Whipped cream
4 wooden skewers or roulade needles
7-10 Tbsp Aluminium foil

Directions

1
Wash the apricots, dab dry, cut in half and remove stones. Finely dice 125 g apricot halves. Wash chives, shake dry and cut into fine rolls. Crumble the feta, mix with the apricot cubes and half of the chives
2
Wash the chops, dab dry and cut one pocket each. Put 1/4 of the apricot filling in each of the meat pockets and pin it with a wooden skewer or roulade needles. Cut the remaining apricots into slices. Peel the onions, also cut into slices
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat clarified butter in a large frying pan, fry the chops in it for 5-6 minutes in 2 portions while turning. Season with salt and pepper, remove and wrap in aluminium foil
4
Brown the onions and apricots in the frying fat. Add stock and cream, bring to the boil and let it simmer for about 5 minutes. Season to taste with salt and pepper. Drain the noodles on a sieve and arrange them with the chops on 4 plates. Spread onion-apricot sauce over them and sprinkle with remaining chives