John Myers
Meat: Involtino Di Maiale Ripieno
The perfect meat: involtino di maiale ripieno recipe with a picture and simple step-by-step instructions.
- 1,5 kg Pork neck thinly sliced
- 250 g Buffalo mozzarella
- 100 g Mascarpone
- 5 tablespoon Freshly grated Parmesan
- Salt and pepper
- 12 Discs Dried tomatoes in oil *
- 1 handful Herbs (rocket, parsley, basil)
- 2 piece Garlic cloves
- 1 bunch Soup greens fresh
- 2 piece Yellow peppers
- 2 piece Red peppers
- 1 piece Medium-Sized zucchinos
- 4 piece Fresh shallots
- 4 piece Celeriac
- 5 piece Fresh tomatoes
- Kitchen twine
- Have the trusted butcher cut the meat into approx. 1 cm thin slices. Lightly pat these dry and lay them on in a net-like (braided) manner.
- Make a firm cream from mozzarella, mascarpone, Parmesan, salt and pepper and spread it on the meat. Spread the drained tomatoes and the selected herbs (whole) on top. Finally, put the peeled and thinly sliced garlic on the meat.
- Now roll up the meat tightly from the narrow side and secure with kitchen twine. Pepper a little.
- Clean all the vegetables and cut into bite-sized pieces. Place the meat roll in a large roasting pan and distribute the vegetables around it. Pour the oil from the drained tomatoes over the meat. Cover the roasting pan and slowly simmer the roast at approx. 150 degrees in the preheated oven for 2 to 2.5 hours. Pour some water in between so that the vegetables don’t burn.
- Remove the kitchen thread. Cut the meat into slices and serve with the stewed vegetables and baked potatoes.
- Sauce is not necessary for this roast, because the vegetables are juicy enough. Leftovers are very easy to fry the next day.
- * Link to supply: Sun-dried tomatoes soaked in olive oil
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