Fillet Tips of the Pork with Tagliatelle and Fresh Vegetables

Rating: 3.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Make tagliatelle al dente in salted water with a few drops of oil, drain and cool. Cut both ends of the snow peas into small pieces, blanch in light salted water until al dente, drain when cool and cut in half diagonally.

Rub mushrooms well with kitchen paper and cut into quarters. Clean tomatoes and cut into quarters. Peel onion and cut into strips.

Remove the skin from the garlic and cut finely. Clean spring onions and cut into rolls. Roll in slices of ham and dry on a bed of lemon thyme in the oven at 110 °C for about 15 minutes.

Cut meat into slices, fry in hot olive oil with onions and garlic. Add spring onions, mushrooms, snow peas, season with salt and pepper. Next, pour veal stock, briefly boil, add tomatoes and refine with whipped cream.

Sauté tagliatelle in a little olive oil, season with salt and nutmeg, arrange as a snail in a deep dish. Arrange the fillet tips with sauce and ingredients next to it, place the ham chips on top and garnish with thyme sprigs.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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