Roast pork stuffed with red pesto

Name: Roast pork stuffed with red pesto
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 30 g Pine nuts; 1-2 Garlic clove; 50 g dried tomatoes; 40 g Parmesan cheese; 50 g Aiwar (spice paste); 1.2 kg Pork neck (let the butcher cut it into a roulade); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Rosemary; 1,1 l Vegetable broth (instant); 1 (approx. 1 kg) Head white cabbage; 1 Onion; 300 g ribbon noodles; 2 TABLESPOONS Oil; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

30 g Pine nuts
1-2 Garlic clove
50 g dried tomatoes
40 g Parmesan cheese
50 g Aiwar (spice paste)
1.2 kg Pork neck (let the butcher cut it into a roulade)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Rosemary
1,1 l Vegetable broth (instant)
1 (approx. 1 kg) Head white cabbage
1 Onion
300 g ribbon noodles
2 TABLESPOONS Oil
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Roast pine nuts in a pan without fat until golden brown. Peel garlic and chop finely. Dice tomatoes finely. Grate parmesan finely. Mix parmesan, tomatoes, garlic, aiwar and pine nuts.
2
Season meat with salt and pepper. Spread the pesto on it and roll it up. Pluck the rosemary smaller and lay it on top of the pesto, wrap it with kitchen string. Put the meat on the fat pan of the oven. Roast in the preheated oven (electric cooker 175 °C/ convection oven 150 °C/ gas: level 2) for 2 hours.
3
Gradually pour on 1 litre of broth. Clean the cabbage, cut out the stalk. Wash cabbage and cut into pieces. Peel and chop onion. Cook pasta in boiling salted water for 8 minutes. Heat oil in a pot.
4
Fry the onion and cabbage for 5 minutes. Pour in 100 ml broth and stew for 5 minutes. Season to taste with salt and pepper. Drain noodles on a sieve and fold into the cabbage. Keep warm. Remove the roast.
5
Pour the roast stock through a sieve into a pot and bring to the boil. Stir in sauce thickener and bring to the boil. Season to taste with salt and pepper. Arrange meat, cabbage noodles and sauce garnished with parsley.