Stuffed Pork Breast with Carrot Noodles

Soak the de-barked white bread in the milk. After about ¼ hour, squeeze well and strain. Beat the eggs and fold them into the butter. Add white bread, bread crumbs, parsley and spices. Pour the mixture into the pocket-shaped opening of the pork breast and sew well. Brown the heavily salted meat in a suitable pan and a little oil, nice side up. While browning, pour water over the meat from time to time. Roast the pork breast at 200 degrees for 3 – 4 hours. Then remove the breast from the pan and dust with flour, roast with water, remove and arrange. For the carrot noodles, peel the carrots and then peel down fine strips with a peeler. Heat olive oil in a pan, put in carrot noodles and pour in soup. Then season with salt, pepper and sugar and finish stewing with a little butter.

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