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
Filling
Fry
Cook in the oven
Utensils
One casserole dish with a lid
How it's done
Filling
Heat the casserole dish. Add the onions, tomatoes and fennel seeds, sauté for approx. 5 mins. Place the wine and half of the filling in a measuring cup, puree. Add the nuts and the remainder of the filling to the puree, mix, season.
Fry
Salt the meat, spread the filling on top, roll up the meat tightly and tie with kitchen twine. Heat the oil in the same dish, brown the meat all over for approx. 8 mins. Remove the meat, add the sage and thyme to the casserole dish. Pour in the wine, water and honey, loosen any bits that have stuck to the bottom, remove from the heat, return the meat to the dish.
Cook in the oven
Cover and cook for approx. 2 hrs. in the lower half of an oven preheated to 180 °C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and set aside. Pour the cooking juices through a sieve into a pan, bring to the boil. Stir in the cornflour, simmer for approx. 3 mins. Carve the meat and serve with the gravy.
| Serve with: | Fregola sarda |
|---|
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