Appareils et accessoires
Pork fillet wrapped in prosciutto with barbecue butter
Prép. 15min
Total 1h 30min
2 portions
Ingrédients
Barbecue butter
-
garlic clove1
-
fresh rosemary leaves½ tsp
-
eschalot20 g
-
sun-dried tomatoes in oil, drained20 g
-
salt to season1 pinch
-
ground black pepper to season1 pinch
-
unsalted butter softened and cut into pieces50 g
-
liquid smoke seasoning (see Tips)½ tsp
Pork fillet wrapped in prosciutto
-
water plus extra to submerge bag1850 g
-
freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)30 g
-
prosciutto100 g
-
pork fillet250 - 300 g
-
salt to season
-
ground black pepper to season
-
basil pesto (see Tips)70 g
Niveau
moyen
Infos nut. par 1 portion
Sodium
2348.6 mg
Protides
54.5 g
Calories
2962.6 kJ /
705.4 kcal
Lipides
50.9 g
Fibre
4.1 g
Graisses saturées
20.5 g
Glucides
6.6 g
Vous aimez ce que vous voyez ?
Cette recette et plus de 100 000 autres vous attendent !
Créer un compte gratuitement Plus d’informationsÉgalement présenté dans
Sous Vide for Two
8 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
Vous pourriez aussi aimer...
Tout montrerCreamy coconut chicken curry (open cooking)
30min
Tex-Mex chicken casserole
45min
Souvlaki lamb couscous salad
25min
Layered chicken dinner
1h 45min
Curried chicken salad wraps
50min
Lamb rack with roasted ratatouille, garlic green beans and potato gratin
1h 45min
Thai red chicken curry and rice
40min
Lamb cutlets with spinach and pea purée
40min
Easy Chinese beef and tomato
40min
Sticky pork belly with jasmine rice
1h
Shredded chicken satay pad Thai (Noni Jenkins)
40min
Turkey and lemon aioli wraps
30min