Roulades of Loin with Speck and Fontina

This is a typical Italian way to cook the pork loin in order to create an excellent second course. This recipe is made of pork loin prepared with speck and fontina, that are two typical Italian ingredients of the northern part of Italy. In particular speck is a smoked ham typical of Tyrol and fontina is an Italian cheese typical of Valle d’Aosta.

INGREDIENTS (for 4 people):

8-9 Minute steaks of pork loin

8-9 Slices of speck

100 g of Fontina (Italian cheese)

Juice of 1 lemon

1 / 2 Glass of Extra virgin olive oil

Parmesan

Breadcrumb

Salt

Pepper

Parsley

PREPARATION TIME: 15 minutes

COOKING TIME: 20 minutes

WINE: Dolcetto di Diano d'Alba Doc (Red Wine)

PREPARATION

In a dish mix the lemon juice and the extra virgin olive oil and place in it the minute steaks of loin in order to marinade them for about 10 minutes.

In the meantime prepare the slices of speck and cut into thin slices the Fontina.

Combine in a bowl the breadcrumb, the parmesan, some salt, pepper and parsley and use this mixture to cover the both side of the minute steaks of loin.

Then on the side of loin make a layer with 1 slices of speck and another with 4-5 slices of fontina.

Roll up and close with a stuzzicadente as a roulade. Place a drizzle of oil and the roulades in a pan and let them brown on low fire.

Preheat the oven to 200 C° and when the roulades are browned add ½ cup water and bake them. Cook for almost 20 minutes. Place 2 roulades onto a platter,with some cornetti e 3 sweet cherry tomatoes. This is th result:

BUON APPETITO!

Roulade of Lonza with Parsley and Garlic

INGREDIENTS (for 2 people) 4 Slices of pork (type loin) Some parsley 2 Cloves of garlic Salt Pepper 4 Toothpick 50 g of Butter A bunch of rosemary Some wine PREPARATION TIME: 10 minutes COOKING TIME: 30 minutes WINE: Dolcetto di Diano d'Alba (Red Wine) PREPARATION Cut pork in 4 slices and season them with salt, pepper, parsley and 2-3 slices of garlic only on one side.

Roll up and close with the help of a toothpick as a roulade.

Baste a pan, place in it the roulades and brown them on a low heat. Pour the wine and let it evaporate on a high heat (about 5 minutes). Preheat the oven to 200 C° and when the roulades are browned add 1/2 cup water and bake them for almost 20 minutes.

Place 2 roulades onto a platter, add a bunch of rosemary and serve. This is the result:

BUON APPETITO!