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HomePork Rolls With Parma Ham and Pecorino Dolce Cheese

Pork Rolls With Parma Ham and Pecorino Dolce Cheese

This recipe comes from the traditional cuisine of Bologna in Northern Italy.

When you throw some slices of meat into a skillet that’s just family food. Roll the meat slices up round a tasty filling and they become pretty food for entertaining. These Italian meat roll ups or Involtini are easy as pie: they take minutes to cook and moments to assemble. Don’t cut the fat off the Parma ham, you need it to baste the meat from the inside, as without it the lean pork loin can turn out tough not tender. Though pork is Bologna’s favourite meat, you can substitute veal or turkey if prefer.

Serve the Involtini on a bed of creamy mashed potato or go one better and serve on a luscious bed of Bologna’s favourite comfort foods, the soft and fragrant slow cooked Friggione of wilted onions and tomatoes.

Ingredients

8 thin slices  lean  pork loin
8 slices  not-too-lean Parma  ham
4 ounces young  Pecorino  Dolce  cheese  (or a local young  cheese  wit
4 tablespoons  white wine
1/2 cup  chicken stock  (or  wine  or  water)
2 tablespoons  olive oil
salt  and  pepper

Preparation

1. Spread out the meat  slices  and cover each  slice  with a  slice  of Parma ham.
2. Cut  the Pecorino Dolce cheese into 8 sticks. Place a stick at one end of the meat and  roll  up neatly
3. Secure each  roll  with a tooth pick, going in and out sewing style.
4. Place the stock to  warm  up.
5. Heat  the oil in a  skillet.  Add the  rolls  and  brown  carefully on all sides over a moderately high  heat.
6. Add the wine,  turn  the  heat  down and let it evaporate almost completely.
7. Add add half the stock to the pan. Cover and  braise  on gentle  heat  for about 8 minutes or till tender. Make sure the sauce does not over  reduce  and add more stock if necessary.
8. Serve  2  rolls  per person, drizzled with the  reduced  pan  juices  on a bed of  mashed  potatoes or Bologna Friggione
Credit: Foodista

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