Florentine pork roll with pistachio cheese filling

Name: Florentine pork roll with pistachio cheese filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Pistachios with shell; 1 Organic Lemon; 1⁄2 bunch/pot of basil; 40 g Parmesan (piece); 125 g Ricotta; 7-10 Tbsp salt, pepper, sugar; 4 Pork cutlet (approx. 150 g each); 2-3 TABLESPOONS Oil; 1 TEASPOON Vegetable broth (instant); 400 g Tagliatelle; 1 coated tablespoon of cornflour; 7-10 Tbsp Cling film; 4–8 wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Pistachios with shell
1 Organic Lemon
1⁄2 bunch/pot of basil
40 g Parmesan (piece)
125 g Ricotta
7-10 Tbsp salt, pepper, sugar
4 Pork cutlet (approx. 150 g each)
2-3 TABLESPOONS Oil
1 TEASPOON Vegetable broth (instant)
400 g Tagliatelle
1 coated tablespoon of cornflour
7-10 Tbsp Cling film
4–8 wooden skewers

Directions

1
Peel the pistachios and chop them coarsely. Wash the lemon hot, dry and grate the peel finely. Wash basil, shake dry, pluck leaves and cut into strips. Grate the Parmesan finely. Mix ingredients prepared for the filling and ricotta with a fork.
2
Season to taste with salt and pepper.
3
Pat the meat dry and tap flat between two layers of cling film. Place next to each other on the work surface. Season with salt and pepper. Spread the filling with a knife, leaving a rim.
4
Roll up meat and stick together with 1-2 wooden skewers.
5
Halve the lemon and squeeze it. Heat the oil in a small frying pan. Fry the roulades in it until they are well browned all around. Deglaze with lemon juice and 350 ml water, stir in broth, bring to the boil, cover and simmer over medium heat for about 40 minutes.
6
Meanwhile cook the noodles in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the package instructions.
7
Lift out the roulades. Stir starch and 2-3 tablespoons of water until smooth. Thicken the stock and season with salt, pepper and 1 pinch of sugar. Put the roulades back into the sauce. Drain the noodles. Serve with roulades and sauce.