John Myers
Ingredients for 4 servings:
- 2 m.-large zucchini
- 10 slice(s) of thinly sliced belly bacon, e.g. Gelderland belly bacon without cartilage
- 10 slice(s) pork loin, thinly sliced
- 1 package of feta cheese
- 1 piece(s) Parmesan or other grated cheese
- some salt and pepper
- possibly rosemary
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
for grilling, oven or pan
Cut the zucchini lengthwise into 2.5 mm thick slices. Spread the bacon evenly on a surface. Arrange the sliced zucchini on top and season with salt and pepper. Fold the thinly sliced pork loin in half and place it lengthwise on top of the zucchini. Season with salt and pepper again, finely chop the rosemary if desired and sprinkle it on top as well. Grate the Parmesan cheese and sprinkle it sparingly on the layer. Cut the feta into 10 thick pieces so that each one is the same width as the sliced zucchini. Now place the feta on top of the layered ingredients and shape everything into a roll, securing it with a toothpick. Heat up a gas or charcoal grill and cook the rolls until crispy all over. If they are crispy on the outside, the pork loin should also be cooked on the inside. You can also bake the rolls at 180°C fan-assisted oven or 200°C conventional/bottom heat on the middle rack for about 15 minutes. The rolls are ready as soon as the bacon is crispy. This dish also works well in a pan. Simply fry over medium heat until crispy all over and let it simmer gently with the lid closed. Finally, fry the bacon again with the lid open until crispy.
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