San Lorenzo’s Kitchen

Again inspired by Donna Hay, always in search of a simple dish with something special (and she never gets a single one wrong), these very simple pork rolls are quick to prepare and excellent for dinner parties.

Serves 4
7-800 g of pork loin cut into 8 slices, 1 cm thick
8 slices of San Lorenzo filleted pancetta *
8 sprigs of thyme
8 potatoes, (red-skinned if possible)
Extra-virgin olive oil

Bring a medium-sized pan of water to the boil. Wash the potatoes thoroughly (do not peel) and cut into 6-8 pieces. Throw them into the water and leave to boil for about 20 minutes: they should not be completely cooked. Drain.
Meanwhile, heat the oven to 200° C and warm an ovenproof dish containing 3 spoonfuls of oil, enough to cover the bottom.
Place a slice of ham on the worktop, place a slice of pork loin on top, bind with string and stick a sprig of thyme under the string. Repeat until all ingredients have been used.
Transfer the potatoes from the colander to the dish containing the hot oil, and shake gently. Leave to cook for 20 minutes. Then check that the potatoes are cooked and have begun to brown.
Add the pork rolls and cook for another 10 minutes.
Serve hot.

[* Not available in UK due to Customs restrictions]

Scritto Lunedì, 5 Maggio, 2008 alle 9:15 in Main Course, La ricetta. Puoi seguire questa conversazione con il feed RSS 2.0. Puoi scorrere questa pagina e lasciare un commento, o fare trackback.