Anchovies

Name: anchovies
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: 5 el olive oil; 3 el pine nuts container 80 g; 1 tin can anchovies in olive oil (46 g); 4 toes garlic finely chopped; 1 bag parsley (30 g), finely chopped; 3 el capers (jar 100 g), drained; 1 pork fillet 900 g

A nice English recipe. The side dish contains the following ingredients: meat, olive oil, pine nuts (box 80 g), anchovies (in olive oil (46 g)), garlic (chopped), parsley ((30 g), finely chopped), capers ((jar 100 g) , drained) and pork fillet drawer (900 g).

Ingredients

Kitchen Stuff

oven-proof casserole, kitchen string

Directions

Preheat the oven to 180 ° C. Heat 1 tbsp oil in a frying pan and fry the pine nuts in 3 min. Golden brown. Let cool on a plate. Cut the anchovies finely and mix with 1 tbsp oil from the can, the pine nuts, garlic, parsley and capers.
Remove the net from the roulade and cut the meat through, but leave the halves together. Sprinkle the inside with salt and pepper and spread the anchovy mixture over it. Push the halves together and tie the meat with kitchen rope. Sprinkle with salt and pepper.
Heat 4 tbsp oil in the frying pan and fry the brown in 4 min. Put the pan without lid in the middle of the oven and roast the roulade approx.
0 min. Baste halfway with the shortening and turn the roulade. Allow 10 minutes to rest from the oven with the lid on the pan. Remove the rope and cut into slices.