John Myers
Ingredients for 3 servings:
- 250 g pasta (e.g. short macaroni)
- Salt and pepper from the mill
- 3 apricots
- 3 slices of raw ham
- 6 pork medallions (approx. 3 – 4 cm thick)
- 3 tbsp oil for frying
- 200 ml vegetable stock
- 100 ml cream
- 1 tbsp cornstarch
- 2 spring onions, cut into rings
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Cook the pasta according to the package instructions. Halve the apricots and remove the stones. Cut the ham into strips. Season the medallions with salt and pepper. Heat the oil in a pan and sear the medallions on both sides, briefly sear the ham, and then remove both. Preheat the oven to 200°C (top/bottom heat) (175°C fan/convection oven). Deglaze the pan with stock and cream and bring to a boil briefly. Season with salt and pepper. Mix the cornstarch with 1-2 tablespoons of water to thicken the sauce. Layer the medallions, apricot halves, and pasta in a greased, ovenproof dish. Pour the sauce over the top and bake in the hot oven for about 15 minutes. Sprinkle the spring onion rings and ham over the casserole about 5 minutes before the end of cooking. A leaf salad goes very well with this.
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