Pork Roulade with Chanterelle Stuffing and Tomatoes …

Pasta dishes are always a good idea!

Clean chanterelles well, cut large mushrooms in half, rinse when cooled, dry on kitchen paper and sauté briefly in hot clarified butter, cool. Clean spring onion greens, cut into rolls. Pluck parsley, chop coarsely.

Cook pasta in lightly salted water with a few drops of oil until al dente, drain when cool, drain well. Peel the tomatoes, remove the seeds, cut into fillets. Remove the sausage meat from the intestine, mix 2/3 of it well with crushed pepper, chanterelles and spring leek.

Coat the cutlets with the remaining sausage meat, season very lightly, cover with salmon ham, spread chanterelle mixture evenly on top, roll up, make a cross-band with a cord, season with pepper. Fry the roulade in hot rapeseed oil on all sides, add garlic cloves with rosemary, pour in brown veal stock, fill up with vegetable soup and cook in the stove at 180 °C for 20 to 25 minutes.

Sauté tomato fillets in hot clarified butter, add noodles, sauté, fold in parsley and season with salt and pepper. Remove string from roulade, drain sauce, cut meat into slices.

Serve:

Arrange tomato pasta on plate as a bed, place meat slices on top, cover with sauce and garnish with basil.

498 Kcal – 19 g fat – 50 g egg white – 32 g carbohydrates – 2, 5 bread units : O title : Roulade of the pig with chanterelle stuffing and : > tomato noodles

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