Spring onion packs

Name: Spring onion packs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Federation spring onions (approx. 175 g each); 7-10 Tbsp Salt; 4 medium-sized tomatoes; 2 packages (200 g each) strained tomatoes; 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Pepper; 4 discs Kasseler cold cuts (approx. 20 g each); 4 discs Gouda cheese (about 40 g each); 7-10 Tbsp Basil leaves

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Federation spring onions (approx. 175 g each)
7-10 Tbsp Salt
4 medium-sized tomatoes
2 packages (200 g each) strained tomatoes
1 TEASPOON dried herbs of Provence
7-10 Tbsp Pepper
4 discs Kasseler cold cuts (approx. 20 g each)
4 discs Gouda cheese (about 40 g each)
7-10 Tbsp Basil leaves

Directions

1
Clean and wash spring onions and cook them in boiling salted water for about 3 minutes. Drain. Carve tomatoes crosswise, blanch hot and quench cold. Peel skin, quarter tomatoes and remove seeds. Mix with the tomato puree and season with herbs from Provençe, salt and pepper and place in small ovenproof dishes.
2
Cut the slices of smoked pork loin and cheese in half lengthwise. Wrap 1/2 each of the slices of pork and cheese around 3 spring onions. Put the spring onion packs into the casseroles and bake in the preheated oven (electric range: 225 ° C/ gas: level 4) for approx. 10 minutes. Garnish with basil