Neck Roast Filled with Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork neck
- 2 teaspoons pesto
- 2 teaspoons mustard
- 1 teaspoon chili powder, (heat 5)
- 1 teaspoon paprika powder, noble sweet
- 1 tablespoon oil, (sunflower oil)
- 1 handful pine nuts, toasted
- 5 clove (s) garlic
- salt and pepper
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Take the pork neck and cut it so that it can be rolled up into a long piece. Pepper and salt the meat inside. Then cut 5 cloves of garlic into small pieces and mix with the pesto, mustard, chili powder, paprika powder and oil. Spread this paste on the cut meat and sprinkle with the roasted pine nuts. Then roll up and tie. Pepper and salt on the outside as well.
- Then fry the roast vigorously all over in fat and put in the oven at 180 degrees for about 2 hours.
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