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Vlees en gevogelte
132
Gevulde varkensfilet
Totale bereidingstijd: 65–75 minuten
voor 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
Accessoires
Gourmet-pan
Bereiding
Snijd de filets in lengterichting open
(niet helemaal doorsnijden). Bestrooi
beide kanten met zout en peper. Leg de
basilicumblaadjes langs de inkeping.
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 de Miele
Gourmet-pan. 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 maïze‐
na.
Aanbevolen instelling
Ovenfunctie: Profi
Temperatuur:
15 minuten: 170-180 °C, daarna: 140
°C
Opwarmfase: snel
Niveau: 2 [2] (1)
Aantal/soort stoominjectie(s):
3 stoomstoten/Handmatig
Waterhoeveelheid: zie display
1e stoominjectie: 5 minuten na de start
van het programma
2e stoominjectie: 10 minuten later
3e stoominjectie: 10 minuten later
Bereidingstijd: 35-45 minuten
Tip
De pesto rosso kunt u eenvoudig zelf
maken. Snijd daarvoor 200 g ingelegde,
gedroogde tomaten en een knoflook‐
teentje 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.
132


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