Rollatini Con Brisco
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :2:00
Categories : Pork, Italian
Amount-Measure-Ingredient -Preparation Method
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4 pounds pork loin, center, R-T-C --Trimmed,
butterflied and pounded
8 ounces parmesan cheese –shredded
4 ounces bread crumbs, seasoned
4 ounces parmesan cheese --grated
8 ounces mozzarella cheese -- shredded
8 ounces pancetta -- sliced thin
8 ounces prosciutto -- sliced thin
2 tablespoons fresh sage -- chopped
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 each eggs
1 cup water
2 cups flour
1 cup vegetable oil
Trim loin of all silver skin and butterfly from side and lay out flat.
Continue to butterfly each half of the split loin again until you have
a roughly square piece of meat 12"x12" and 3/4" thick.
Cover loin square with plastic wrap and pound out with mallet until
thickness is even being careful not to tear any holes. Final thickness
should be slightly less than 1/2 inch.
Season top side of meat with some of thesalt and pepper
Cook thinly sliced pancetta and prosciutto in oven until almost crisp.
Sprinkle top of meat with shredded parmesan, mozzarella and sage
Evenly distribute crisp hams on top of cheese layer.
Roll loin tightly into a roulade. (Note you may wish to tie loin off with
twine at this point and it is fine to do so but is difficult
and messy to remove later.)
Set up a breading station with flour in one long pan,
the water and eggs (mixed) in the next, and the bread
crumbs and grated parmesan in another.
Dredge roulade carefully in flour then transfer to egg wash
then into crumbs. Be careful not to let roulade fall apart and
use care to seal up ends with breading.
Heat oil in a large roasting pan or rondeau. Brown off roulade
on all sides and transfer to a baking sheet
Roast slowly at 300 F until internal temperature reaches 145 F.
Allow to rest at least 15 minutes before carving.
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Serving Ideas : Serve with freshly chopped sage and
a brandy demi glace.