Filter
Reset
Sort ByRelevance
Dawn Fronius
Stuffed guinea fowl filet rolls with parsley pesto and pancetta
Guineafowl fillets with a filling of manchego, pecan, parsley and garlic wrapped in smoked bacon.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Grate the cheese and finely chop the parsley. Put the pecans, cheese and garlic in the food processor or the container of the hand blender and grind.
-
Add the parsley and the oil and grind briefly until pesto. Season with pepper.
-
Place each guinea fowl fillet between 2 pieces of cling film. Beat the fillets with a saucepan into thin pieces of about ½ inch thick.
-
Remove the foil and brush each fillet with 1 tbsp of the pesto.
-
Roll them up and wrap each roll in 2 slices of bacon or pancetta. If necessary, secure with a skewer.
-
Heat the butter in a frying pan and fry the rolls in 2 min. On high heat around brown. Put them in the baking dish and bake for about 15 minutes in the oven.
-
Cut into slanted slices and serve the rest of the pesto next to it.
Blogs that might be interesting
-
30 minMain dishripe mango, multigrain rice, chicken breast, sunflower oil, stir-fry mix vegetables, korma curry paste, coconut milk,chicken curry with rice -
20 minMain dishbratwurst, butter, freshly sour apples, bunch onions, mashed potatoes with cheese, milk, grated beetroot, dried sage,beetroot stew with apple and sausage -
20 minMain dishbasil, olive oil, lemon juice, ravioli filled with cheese, tortellini filled with cheese, smoked bacon, spring / forest onion, smoked salmon,ravioli with bacon, salmon and basil oil -
30 minMain dishCharlotte potatoes, mild olive oil, dried thyme, chicken fillet, dried tarragon, kohlrabi, candy cucumber, mint-lemon dressing, white cheese cubes,tender chicken with potatoes and kohlrabi salad
Nutrition
550Calories
Sodium27% DV640mg
Fat74% DV48g
Protein56% DV28g
Carbs1% DV2g
Fiber4% DV1g
Loved it