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Scampoli in a net, from the Roman pot

updated

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Ingredients for 4 servings:

  • 500 g roast pork
  • 200 g smoked pork belly, alternatively salami
  • 2 stalk(s) leeks
  • 2 potatoes
  • 1 cup breadcrumbs
  • 2 eggs
  • 1 pinch(s) of cumin, but be careful, it is very intense
  • Salt and pepper (Parisian)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Using leftovers in a tasty way

You’ll also need a pork netting, which you can soak thoroughly. Cut the roast pork and smoked bacon into small cubes, wash the leek and slice it into rings. Mix with all the ingredients in a bowl. Pat the netting dry with a cloth and spread it out. Place the filling on top, fold in the sides, and roll it up tightly. Place it seam-down in the soaked Roman pot. Roast at 180°C with the lid closed for about 80 minutes, then uncovered for another 10 minutes. The beer sauce from my profile goes well with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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