Main courses
Pork medallion marinated in basil pesto with ham, tomato and cheese
Ingredients
40-50 dkg
pork
10 dkg
matured ham cut into thin slices
2 pieces
tomato
2 tablespoons
Mizo teavaj
25 dkg
Creamy white cheese
to taste
crumbled oregano
1 clove
garlic
1 pinch
salt
1 bouquet
fresh basil
3 dkg
salty, roasted cashew nuts
3 dkg
grated parmesan
3 tablespoons
olive oil
to taste
cooked penne pasta
to taste
fresh basil
Instructions:
For the pesto, crush all ingredients except olive oil in a mortar; once if it is a homogeneous mixture, mix in the oil, too.
Cut the meat into approx. 2-finger-thick slices and marinate each slice in 2-2 teaspoons of basil pesto for half an hour per slice.
Put the butter in a hot pan and fry both sides of the pork medallions at high temperature for 3-3 minutes to form a little crust on the slices. Wash the tomatoes and cut them into rings. Put 1 ring on each slice of meat and roll a slice of ham around them. Put creamy white cheese on the top and sprinkle with oregano. (It is not necessary to salt the ingredients separately, because cheese and ham are salty enough.) Put the slices into a baking tray and bake them in a preheated oven at 180 degrees C for 15 minutes until the top of the cheese is slightly browned. As a side dish we recommend penne with pesto, you may also garnish the meat with basil leaves.