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Gevulde varkensfilet
Totale bereidingstijd: 65-75 minuten
6 porties
Ingrediënten
4 varkensfilets (à 300 g)
zout
peper
20 basilicumblaadjes
250 g pesto rosso
30 g Parmezaanse kaas, vers geraspt
12 plakken parmaham
40 g boter
250 ml room
250 ml vleesbouillon
Bereiding
Snijd de filets in lengterichting open
(niet helemaal doorsnijden). Bestrooi
beide kanten met zout en peper. Leg
de basilicumblaadjes langs de inke-
ping.
Verdeel de pesto rosso en bestrooi het
vlees met Parmezaanse kaas. Klap de
filets dicht en wikkel de parmaham om
het vlees. Leg de filets in een gourmet-
braadpan. Leg er vlokjes boter op en
doe het vlees in de oven. Voer tijdig de
stoominjecties uit.
Voeg na een bereidingstijd van 15 mi
-
nuten de room en de bouillon toe. Ver
-
laag de temperatuur tot 140 °C en voer
de stoominjectie uit. Bind de saus
eventueel met wat voorbereide
maïzena.
Instellingen
Ovenfunctie Professional d
Aantal/soort
stoominjectie(s)
3
Temperatuur 170–190 °C,
na 15 minuten: 140
°C
Waterhoeveelheid ca. 300 ml
Niveau 2
1e stoominjectie 5 minuten na de
start van de berei-
ding
2e stoominjectie 10 minuten later
2e stoominjectie 10 minuten later
Bereidingstijd 35-45 minuten
Tips & meer
De pesto rosso kunt u eenvoudig zelf
maken. Snijd daarvoor 200 g
ingelegde, gedroogde tomaten en een
knoflookteentje in kleine stukjes. Pureer
dit met 50 ml olijfolie, 1 theelepel suiker
en 2 eetlepels paneermeel. Breng de
pesto met een mespuntje oregano en
met sambal oelek op smaak.
Recepten
158
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