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eggs caciocavallo salt extra-virgin olive oil pork shoulder Swiss chard thin onion Italian parsley pork fat white wine
Viewed: 44 - Published at: 5 years agoIngredients
- 2 eggs
- 2 tablespoons freshly grated caciocavallo or Parmigiano-Reggiano
- Salt and pepper
- 2 tablespoons extra-virgin olive oil, plus 1/4 cup
- 12 (3-ounce) slices pounded pork shoulder
- 12 Swiss chard leaves
- 12 slices prosciutto
- 12 thin slices smoked mozzarella
- 1 onion, finely chopped
- 1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup
- 2 tablespoons pork fat, softened
- 1 cup dry white wine
Method
- Beat the eggs well in a medium bowl and add the cheese, and salt and pepper, to taste.
- In a large, heavy-bottomed skillet, heat 2 tablespoons olive oil over medium-high heat and add the egg mixture.
- Cook over medium-high heat until the eggs are set, then turn out of the pan.
- Cut into 12 equal pieces and set aside.
- Season each piece of pork with salt and pepper and place 1 piece of cooked egg in the center of each.
- Top the egg with 1 chard leaf, 1 slice prosciutto, and 1 slice mozzarella.
- Roll each piece of pork up tightly and secure with butcher's twine or toothpicks.
- In a large, heavy-bottomed skillet or Dutch oven, heat the remaining olive oil over medium heat and add the onion and parsley.
- Once the onion is softened, add the pork fat and, once it is liquefied, add the pork rolls.
- Brown well on all sides, then stir in the wine and cook at a simmer for 30 minutes.
- Serve hot, with the pan juices.
