Florentine pork roll with pistachio cheese filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Remove the pistachios from their shells and chop them coarsely. Wash the lemon thoroughly and grate the peel finely. Wash basil, shake dry, pluck leaves from the stalks and cut into strips. Grate the Parmesan finely. For the filling, mix ricotta, parmesan, lemon peel, pistachios, up to 1 teaspoon for garnishing, and basil with a fork. Season with salt and pepper

2. 2

   Pat the meat dry and tap flat between two layers of cling film. Place them next to each other on the work surface, season with salt and pepper and spread the filling evenly with a knife, leaving an approx. 1.5 cm wide edge all around. Roll up tightly and stick together with 1-2 wooden skewers

3. 3

   Halve the lemon and squeeze the juice. Heat the oil in a small frying pan. Fry the roulades in it until they are well done. Deglaze with lemon juice and stock, bring to the boil, cover and simmer over medium heat for about 40 minutes

4. 4

   Cook the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, quench briefly and drain. In the meantime lift the roulades out of the broth. Stir starch and 2-3 tbsp. water until smooth

5. 5

   Bring the brew to the boil, stir in the mixed starch, bring to the boil and simmer for about 1 minute. Season to taste with salt, pepper and sugar. Put the roulades back in and heat up briefly

6. 6

   Arrange roulades, noodles and sauce sprinkled with pistachios on portion plates. Garnish as desired with lemon wedges and basil

Nutrition Facts

KCAL
660 kcal

CARBS
59 g

FATS
24 g

PROTEINS
51 g