Stuffed pork packets with green beans and pumpkin puree

Name: Stuffed pork packets with green beans and pumpkin puree
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 kg green beans; 750 g Potatoes; 1/2 (approx. 700 g) Hokkaido Pumpkin; 7-10 Tbsp Salt; 6-8 Stem(s) Sage; 6 Pork cutlet (approx. 175 g each); 7-10 Tbsp Pepper; 24 dried soft tomatoes (approx. 5 g each); 24 discs Parma ham (about 8 g each); 3-4 Tbsp Oil; 1 Onion; 2-3 TABLESPOONS Sugar; 125 ml dark balsamic vinegar; 1 TEASPOON Cornstarch; 200 ml Milk; 50 g Butter or margarine; 7-10 Tbsp grated nutmeg; 20 g Walnut kernels; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 kg green beans
750 g Potatoes
1/2 (approx. 700 g) Hokkaido Pumpkin
7-10 Tbsp Salt
6-8 Stem(s) Sage
6 Pork cutlet (approx. 175 g each)
7-10 Tbsp Pepper
24 dried soft tomatoes (approx. 5 g each)
24 discs Parma ham (about 8 g each)
3-4 Tbsp Oil
1 Onion
2-3 TABLESPOONS Sugar
125 ml dark balsamic vinegar
1 TEASPOON Cornstarch
200 ml Milk
50 g Butter or margarine
7-10 Tbsp grated nutmeg
20 g Walnut kernels
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the beans. Peel, wash and roughly dice potatoes and pumpkin. Cook in boiling salted water for about 25 minutes. Wash sage, shake dry, pluck leaves from the stems
2
Beat the cutlets flat between two layers of foil. Cut the meat in half crosswise and place them next to each other on the work surface. Season with salt and pepper. Place 2 soft tomatoes and 3-4 sage leaves in the middle of each cutlet
3
Fold over the two short sides of the escalopes towards the middle. Wrap 2 slices of ham around each cutlet. Heat the oil in a pan, fry the cutlets for approx. 4 minutes, turning them over, take them out, place them on a baking tray and cook them in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes.
4
Cook the beans in boiling salted water for about 10 minutes. Peel and finely dice the onion and fry it in the escalope frying fat until transparent, turning it over. Sprinkle with sugar and allow to caramelize. Deglaze with vinegar and 200 ml water, bring to the boil and simmer for about 8 minutes. Stir starch and 2 tbsp. water until smooth. Stir into the boiling liquid, bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper
5
In the meantime, cut the remaining sage into fine strips, except for a few small leaves for garnishing. Heat milk and fat in a pot. Drain the potato and pumpkin vegetables, crush them coarsely and let the milk-butter mixture run in. Season to taste with salt and nutmeg
6
Roughly chop the nuts. Drain beans. Arrange beans and 2 escalope packages each, possibly garnished with wooden skewers, sprinkled with sauce, chopped sage and sage leaves on plates. Sprinkle pumpkin and mashed potatoes with nuts and serve