Stuffed knuckle of pork with ricotta pesto with carrot vegetables and ribbon noodles

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Mix pesto and ricotta. Wash the meat and pat dry, season with salt and pepper. Coat the inside thickly with pesto mixture. Roll up the meat and fix it with wooden skewers.

2. 2

   Cook in a greased roaster in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 2 1/2 hours. Peel onions and cut into slices. After 1 hour spread around the roast.

3. 3

   The last 15 minutes of grilling. Peel the carrots, quarter them lengthwise and cut them into 5 cm long pieces. Wash parsley, shake dry, pluck leaves from the stalks and chop.

4. 4

   Prepare the pasta in boiling salted water according to the instructions on the packet. Heat butter. Sauté the carrots for about 1 minute, add 100 ml stock, bring to the boil and simmer for 5 minutes. Remove the roast, wrap in aluminium foil and let it rest.

5. 5

   Pour 200 ml broth into the roaster and dissolve the roasting set. Pour through a sieve into a pot. Bring to the boil and season with salt, pepper and sugar. Stir starch and 3 tablespoons of water until smooth, stir into the sauce, bring to the boil again.

6. 6

   Cut the roast into slices. Turn carrots in parsley. Arrange meat, noodles, carrots and sauce on plates.

Nutrition Facts

KCAL
730 kcal

CARBS
49 g

FATS
35 g

PROTEINS
55 g