roast pork and herbs Florentine

Name: roast pork and herbs Florentine
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 1 collar Rosemary; 2 Garlic cloves; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TEASPOONS Fennel seeds; 1 knife tip Cloves powder; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 kg mutton chop; 2 Onions; 250 ml dry white wine; 500 ml clear broth (instant); 1 (approx. 250 g) Courgette; 400 g Cherry tomatoes on the vine; 300 g ribbon noodles; 2 TABLESPOONS dark sauce thickener

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

1 collar Rosemary
2 Garlic cloves
7-10 Tbsp grated rind of 1 untreated lemon
2 TEASPOONS Fennel seeds
1 knife tip Cloves powder
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 kg mutton chop
2 Onions
250 ml dry white wine
500 ml clear broth (instant)
1 (approx. 250 g) Courgette
400 g Cherry tomatoes on the vine
300 g ribbon noodles
2 TABLESPOONS dark sauce thickener

Directions

1
Wash the rosemary, dab dry, put some aside for garnishing, chop the rest finely. Peel garlic and chop very finely. Mix both with lemon peel, fennel, clove powder, salt and pepper. Wash the roast, dab dry and place on the fat pan of the oven. Rub with the spice mixture. Peel onions, quarter them and spread around the meat.
2
Cook the roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. After 30 minutes pour on white wine and 200 ml stock. Wash and clean the courgettes, peel them lengthwise with a peeler and remove thin strips. Wash the tomatoes, dab dry. 10 minutes before the end of the cooking time, place them on the fat pan. Cook the pasta in boiling salted water for about 7 minutes. Add zucchini for the last 3 minutes. Remove the meat and tomatoes and keep warm. Pour roast liquid through a sieve into a pot. Add 300 ml stock, bring to the boil. Thicken with sauce thickener and season with salt and pepper. Drain pasta and zucchini, drain and turn into nests. Cut the roast open.
3
Pour roast liquid through a sieve into a pot. Add 300 ml stock, bring to the boil. Thicken with sauce thickener and season with salt and pepper. Drain pasta and zucchini, drain and turn into nests. Cut the roast open. Arrange on a plate with the tomatoes. Garnish with rosemary. Serve roast slices, tomatoes, pasta and zucchini nests and sauce on plates
4
With 6 people: