Tuscan Meat Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 1 large onion (s)
- 250 g canned tomato (s)
- 1 large can (s) mushrooms
- 8 slices ham, raw
- 4 slices cooked ham
- 150 g parmesan, rated, possibly more
- Tomato Ketchup
- 1 cup sour cream
- 1 cup sweet cream
- 1 clove garlic
- 2 bunch parsley, fresh
- salt and pepper
- 1 teaspoon thyme
- 0.5 teaspoon ½ sage
- 1 teaspoon rosemary
- Butter for the mold
- possibly cheese, grated
Print Recipe
Pin Recipe Instructions
- Grease a baking dish with butter and line it with the cooked and raw ham. Sprinkle the ham layer with plenty of parmesan.
- Cut the onion into small pieces and sauté in the pan. Cut the pork fillet into thin slices, season with salt and pepper and fry briefly on each side. Put the fillet and the onions in the casserole dish.
- Cut the tomatoes into pieces and layer them on the meat together with the mushrooms. Now sprinkle with thyme, sage and rosemary, then sprinkle with parmesan.
- Mix the sweet and sour cream, add enough tomato ketchup until the sauce is pink. Mix with garlic and parsley and pour the sauce over all the ingredients in the baking dish. Finally, sprinkle with the rest of the parmesan (if you like, more than stated in the recipe).
- Bake the whole thing in the oven for 1 hour at 200 ° C. If you want, you can add more melted cheese on top 15 minutes before the end of the cooking time and then bake to the end. Fresh baguette goes well with it.
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