Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Sauce
Tagliatelle
Utensils
For an ovenproof dish that can hold approx. 1 litre, greased
How it's done
Meat
Season the meat, fold the cured ham lengthwise, wrap each medallion with 2 slices of ham. Heat the oil in a frying pan. Brown the medallions for approx. 4 mins. on all sides. Remove, place in the roasting tin. Top with the apricots and cheese.
Sauce
Sauté the shallot in the same frying pan for approx. 2 mins., add the wine, reduce by half. Pour in the single cream, bring to the boil, add the parsley, season. Pour the sauce into the roasting tin.
Cook
Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove.
Tagliatelle
Cook the pasta in salted water until al dente, drain. Add the butter, mix carefully, serve with the medallions.
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