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🍽️ Delicate Pork Fillet Strips with Crispy Carrot-Potato Puffs and Broccoli

477 kcal · 30 min · 4 porzioni

Delicate Pork Fillet Strips with Crispy Carrot-Potato Puffs and Broccoli Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Preheat the oven to 200 degrees Celsius.
  2. 2. Rinse the pork fillet under running water.
  3. 3. Pat the meat completely dry with a kitchen towel.
  4. 4. Slice the fillet into approximately 5 millimeter thick slices.
  5. 5. Season the medallions with salt.
  6. 6. Set the meat pieces aside to reach room temperature.
  7. 7. Wash the carrots and the potatoes.
  8. 8. Peel the carrots and the potatoes.
  9. 9. Grate the vegetables roughly into a bowl.
  10. 10. Add one egg to the vegetable mixture.
  11. 11. Add cornstarch.
  12. 12. Season the mixture with salt and pepper.
  13. 13. Mix all ingredients well together.
  14. 14. Take a baking sheet lined with baking paper.
  15. 15. Brush each with a tablespoon of olive oil on the paper.
  16. 16. Spread the carrot-potato mixture with a spoon on the sheet.
  17. 17. Divide the mixture into 6 equal portions.
  18. 18. Shape the portions into puffs with a height of about 1 centimeter.
  19. 19. Place the puffs in the preheated oven.
  20. 20. Bake the puffs for about 20 minutes.
  21. 21. Turn the puffs after 10 minutes with a spatula.
  22. 22. Continue baking until they are golden brown.
  23. 23. Fill a pot with about 2 liters of water.
  24. 24. Salt the water generously.
  25. 25. Bring the salted water to a boil.
  26. 26. Wash the broccoli.
  27. 27. Remove the hard core from the broccoli.
  28. 28. Cut the florets from the core.
  29. 29. Roughly chop the removed core.
  30. 30. Cut the peeled core into small pieces.
  31. 31. Cook the core in the boiling salted water covered.
  32. 32. Cook the core for 12 to 15 minutes.
  33. 33. Heat two tablespoons of oil in a pan.
  34. 34. Set the heat to a high level.
  35. 35. Sear the pork medallions in the pan.
  36. 36. Sear the medallions on both sides.
  37. 37. Sear the medallions for about 6 minutes.
  38. 38. Remove the pan from the heat.
  39. 39. Season the medallions with pepper.
  40. 40. Cover the medallions.
  41. 41. Let the medallions rest for about 5 minutes.
  42. 42. Fill another pan with about 300 milliliters of water.
  43. 43. Salt the water.
  44. 44. Bring the salted water to a boil.
  45. 45. Add the broccoli florets to the boiling water.
  46. 46. Cook the florets for about 5 minutes.
  47. 47. Cook until the water is almost completely evaporated.
  48. 48. Remove the cooked broccoli core with a slotted spoon.
  49. 49. Place the core in a high container.
  50. 50. Add fresh cheese to the core.
  51. 51. Add 5 tablespoons of cooking water to the mixture.
  52. 52. Season the sauce with salt and pepper.
  53. 53. Puree the ingredients finely.
  54. 54. Add more cooking water if needed.
  55. 55. Continue pureeing until the sauce has the desired consistency.
  56. 56. Remove the finished carrot-potato puffs from the oven.
  57. 57. Season the broccoli with salt and pepper.
  58. 58. Serve the broccoli on plates.
  59. 59. Place the pork medallions on the plates.
  60. 60. Serve the puffs with the medallions.
  61. 61. Serve the broccoli sauce alongside.
  62. 62. Enjoy your meal!

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