for 4 person

Meat

500 g	pork fillets, angler, cut into 8 equal pieces
½ tsp	salt
a little	pepper
130 g	cured ham in slices
1 tbsp	oil
8	soft dried apricots
150 g	raclette cheese in slices

Sauce

1	shallot, finely chopped
½ dl	white wine
2 dl	single cream for sauces
¼ bunch	flat-leaf parsley, finely chopped
2 pinch	cayenne pepper
¼ tsp	salt

Tagliatelle

400 g	pasta (e.g. tagliatelle)
	salted water, boiling
2 tbsp	butter

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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