Tuscan escalope roast

Name: Tuscan escalope roast
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 sprig of laurel; 3 Branches of rosemary; 6 Stem(s) Thyme; 6 Stem(s) Oregano; 8-10 Stem(s) Sage; 1.5-1.6 kg Cutlet of pork, in pieces; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (100 g) Bacon; 3 medium-sized onions; 5–6 Garlic cloves; 2 Carrots; 100 g cherry tomatoes; 6 TABLESPOONS Olive oil; 1.2 kg green beans; 1 glass (580 ml) broad, white beans; 1 Meat tomato (approx. 250-300 g); 7-10 Tbsp Kitchen yarn

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 sprig of laurel
3 Branches of rosemary
6 Stem(s) Thyme
6 Stem(s) Oregano
8-10 Stem(s) Sage
1.5-1.6 kg Cutlet of pork, in pieces
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (100 g) Bacon
3 medium-sized onions
5–6 Garlic cloves
2 Carrots
100 g cherry tomatoes
6 TABLESPOONS Olive oil
1.2 kg green beans
1 glass (580 ml) broad, white beans
1 Meat tomato (approx. 250-300 g)
7-10 Tbsp Kitchen yarn

Directions

1
Wash the herbs and shake dry. Pluck the needles from a sprig of rosemary and chop them. Pluck and chop about half of each of the thyme and oregano leaves. Finely chop 3 large sage leaves.
2
Wash the meat, dab dry and rub with salt, pepper and the chopped herbs. Cover the top side of the meat with bacon and tie it with kitchen string.
3
Peel onions and garlic. Cut 2 onions into quarters, if necessary halve the garlic. Peel carrots and cut them into large pieces. Wash and drain the cherry tomatoes. Heat 3 tablespoons of oil in a large frying pan.
4
Place the meat in the roaster with the bacon side up and fry briefly. Spread onions, garlic, carrots, cherry tomatoes and 1 bay leaf around it and pour on 250 ml hot water. In the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
5
manufacturer) fry for about 1 1/2 hours.
6
After approx. 1 hour, cover the roast with braising stock and spread the remaining herb twigs, except for 5 stems of sage, on the roast. Push the stems under the kitchen string for a better grip.
7
Finish cooking the roast.
8
In the meantime clean, wash and break green beans. Cover the beans and cook them for about 15 minutes in little boiling salted water. Put the bean seeds in a sieve, rinse and drain. Wash and drain the beef tomato.
9
Finely dice the remaining onion. From the remaining sage, pluck leaves from the stems.
10
Pour the green beans into a sieve and drain. Heat 3 tablespoons of oil in a frying pan, fry sage leaves and onions briefly. Add both types of beans. Grate the tomato, fold into the beans, heat up and braise for about 2 minutes.
11
Season to taste with salt and pepper. Arrange roast, add bean salad and braised vegetables.