Stuffed Virgin Roast with Stuffed Tomato and Spinach Rice Noodles

For Stuffed Virgin Roast with tomatoes and spinach rice noodles, rinse the Virgin Roast, Loin Roast and Pork Nuts, pat dry and remove fat and tendons. Set meat scraps aside (will use later).

Carefully cut a deep pocket (the entire length of the roast) in the thick end of the prime rib for the stuffing using a long knife.

Now prepare the sous vide cooker: 64 °C, 120 minutes.

For the stuffing, chop the lamb and pork nes, as well as the dried tomatoes. Chop everything in a kitchen mixer (blitz chopper). Add the cream and finely puree everything to a creamy, slightly viscous mass (farce). Add capers, chopped herbs, salt and pepper to taste.

Fill the prepared roast with the mixture. Carefully vacuum seal the roast and place it in the sous vide, start the cooking process.

For the jus, now sear the leftover meat, add finely chopped shallot. Deglaze with port and red wine and reduce by about half, then pour in the stock and simmer gently for about 1 hour.

For the stuffed tomatoes, crush the feta and mix it with minced garlic, chopped bell pepper and herbs. Season everything with a little salt, chili and olive oil. Cut the top of the tomatoes and put the cap aside. Carefully hollow out the tomatoes and fill with the feta mixture. Place tomato caps back on top. Place in the sous

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