John Myers
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Pork Involtini with Gorgonzola Sauce and Spaghetti Turrets
The perfect pork involtini with gorgonzola sauce and spaghetti turrets recipe with a picture and simple step-by-step instructions.
Involtini:
- 2 Pcs. Pork loin steaks approx. 100 – 150 g each
- 3 Slices big Parma ham
- 2 tbsp Pesto Rosso (see link at the end of the recipe)
- 8 Pcs. Basil leaves
- Pepper salt
- 2 tbsp Sunflower oil
Spaghetti turret:
- 60 g Raw spaghetti
- 60 g Finely grated Parmesan
- 2 Egg yolk
- 3 tbsp Cream
- Pepper salt
- 6 Butter flakes
- 3 tbsp Olive oil
- Butter f.d. Molds
Sauce:
- 75 ml Cream
- 75 ml Milk, optionally a little more
- 125 g Gorgonzola
- Pepper salt
Spaghetti turret preparation:
- Cook the spaghetti in well-salted water until al dente. (Gladly also recycling of leftovers). After cooking, drain, drain and mix with the olive oil in a bowl to prevent them from sticking together. Grate the Parmesan. Whisk the egg with the cream and season with pepper and salt. Butter 6 muffin tins (whether a single one or a muffin tray).
Preparation involtini:
- Cover the meat slices with cling film and plate them thinly with a smooth meat tenderizer (approx. Twice the size). Brush with 1 level tablespoon of pesto each, place the ham on top and spread the basil leaves over the top. Roll up the slices, season with pepper and salt and place the seams down on a plate. If you have concerns that they will rise when seared, fix the seam with a toothpick.
Preparation:
- Preheat the oven to 200 °. Mix the spaghetti in the bowl with the Parmesan and the beaten egg and always use a fork to turn small portions that fit into the molds, place them in the molds and remove them from the fork. Place a small flake of butter on each surface. Slide the tins or the muffin tray into the oven on the 2nd rail from below and bake for 10 minutes.
- After the spaghetti towers for the meat have been baked for about 5 minutes, heat the 2 tablespoons of oil in a pan and sear the two involtinis for about 3 – 4 minutes all around until they have turned color. Then place in the oven with the spaghetti turrets, turn the heat down to 120 ° and cook both together for another 5 – 7 minutes to the end. Possibly cut a meat roll and test whether its center is done.
Sauce:
- While the spaghetti and involtinis are in the oven, place the pan with the sautéing fat back on the hot plate, reheat and deglaze with cream and milk. Bring both to a boil, briefly take them off the heat and stir in the slightly chopped up Gorgonzola. Put it back on the stove, reduce the heat to a minimum, stir the sauce until creamy and season with salt and pepper. She should then no longer cook.
- By now the two things should be ready in the oven, so everything can be arranged together.
- The link for the Pesto Rosso: Pesto Rosso
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