Recipes
172
Pork fillet with Parma ham and red pesto
Preparation time: 65–75minutes
Serves 6
Ingredients
4 pork fillets (300g each)
Salt
Pepper
20 basil leaves
250 g red pesto
30 g Parmesan cheese, freshly grated
12 slices of Parma ham
40 g softened butter
250 ml cream
250 ml beef stock
Accessories
Gourmet oven dish
Preparation
Cut the pork fillets lengthways but do
not cut all the way through. Open out
and season both sides with salt and
pepper. Place basil leaves along the cut
edges.
Spread the pesto on the inside surfaces
of the fillets and sprinkle with
Parmesan. Close the fillets and wrap
the Parma ham around them. Place the
fillets in an ovenproof dish, dot with
butter and cook in the oven.
Add the cream and beef stock after 15
minutes, reduce the temperature to
140°C and inject the final burst of
steam. Thicken the sauce, if necessary,
using a little cornflour mixed with water.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 2
Temperature: 170–180°C
After 15 minutes: 140°C
Water volume: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
After another 10 minutes
Duration: 35–45minutes
Useful tip
To make your own red pesto: Finely
dice 200 g of sundried tomatoes that
have been soaked in oil and a clove of
garlic. Purée with 50 ml of olive oil, 1
tsp. sugar and 2 tbsp. breadcrumbs.
Season to taste with a little oregano
and sambal oelek.
To Next Page
Loading...
Need help?
General
