pork rolls:


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Ingredient and proportions:

  • slice of pork
  • sheep cheese
  • parsley
  • garlic
  • lard
  • salt
  • pepper

difficulty: small preparation 30 minutes – cooking time: 20 minutes

Directions:

Here is a traditional recipe to keep pork rolls covered with lard in an earthen container. When you are ready to serve them, we suggest you warm them up in a little lard and tomato sauce, which can then be used to season pasta, gnocchi or rice. Flatten the slices of pork slightly, smoothing out the edges, then place on each slice a small piece of sheep’s milk cheese, some rinsed and drained parsley leaves and a little garlic; add salt and pepper, roll up the slices to form the rolls that you tie. Cook them in a little hot lard, then let them cool down and put them in an earthenware pot; cover them with a layer of hot lard. Close the pot with a lid secured with a string.

Note:

the pestle is a very old kitchen tool. in fact, it is often necessary to flatten the slices of meat before preparing them and this is not always an easy operation to perform because it is necessary to give small, quick and precise strokes of the pestle without exaggerating and especially proceeding with this operation just before cooking the meat, so that it does not lose its properties.
It is also an indispensable utensil for flattening poultry and game.


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