John Myers
Ingredients for 4 servings:
- 4 slice(s) pork loin(s)
- salt and pepper
- 4 slices of Parma ham
- 125 g buffalo mozzarella or cow’s milk mozzarella
- 4 slice(s) salami (pepper salami)
- 5 tbsp oil
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
Calabrese involtini
Flatten 4 large, de-veined slices of pork loin between cling film (carefully pound until thin and wide). Season each slice of meat with salt and pepper on both sides and top with a slice of Parma ham. Cut the buffalo milk mozzarella and salami into strips. Arrange them on the meat. Roll up the slices of meat and secure with a toothpick. Fry the roulades in 5 tablespoons of hot oil until crispy brown all over, then cover and cook over low heat for a while (you can also cook them in the oven at 180°C top/bottom heat for about 5 minutes). Tip: These roulades are even more aromatic when cooked on the grill.
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