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Roulade with pistachio crust
Pork fillet roulade filled with apple and ricotta
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Remove the net from the roulade and cut the meat in length to two thirds. Open the meat and cut half on both sides.
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Now you can explain the meat to a long rag. Sprinkle with salt and salt.
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Peel the apple and remove the core. Slice the apple and celery and mix in a bowl with the ricotta and pepper and salt.
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Spread the mixture over the roulade. Roll up tightly and tie the supplied strings around it.
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Chop the pistachios coarsely and mix with breadcrumbs, the rest of the ricotta and pepper and salt. Brush the roulade for two thirds.
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Place this with the covered side up in the greased oven dish. Insert the meat thermometer into the thickest part of the meat.
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Bake for about 55 minutes in the oven until the meat has a core temperature of 65 ° C. Leave the roulade on a bowl covered for 10 minutes before you cut it.
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Nutrition
395Calories
Sodium0% DV1.080mg
Fat37% DV24g
Protein70% DV35g
Carbs3% DV9g
Fiber4% DV1g
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