Gorgonzola – Roulades with Corn Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 slices pork loin (s), (approx. 0g)
- 200 g Goronzola
- 4 slices ham, cooked
- 1 onion (s)
- 1 packet noodles (preferably spaetzle or similar)
- 1 bunch chives, (tastes best fresh)
- 1 can corn, (approx. 00g)
- 1 cup cream and creme fraiche
- broth
- some salt and pepper
- Cayenne pepper
- Sugar, (white wine if you like)
Print Recipe
Pin Recipe Instructions
- Season the pork loin slices with salt, pepper, cayenne pepper and sugar on both sides. Then put the cheese on top of the meat.
- Roll up the loin and secure it with toothpicks or goulash picks. Sear.
- For the sauce, sweat the onion cubes in a little butter, add corn, season and deglaze with a little white wine. Add a good teaspoon of instant stock and let it boil first. After 10 minutes, scoop out half of the corn. Now add the cream and creme fraiche, bring to the boil, mix and put back in the pan. Now add the whole corn kernels again and season with cayenne pepper, salt, pepper and sugar. Then put the roulades in the sauce for about 8 minutes. Garnish with chives just before the whole thing is on the table.
- Serve with the spaetzle.
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