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Photographer: www.johnholdship.com Chef Micaela Pellegrini - Osteria Cà D’Angel
18 CHEESE AGE 18 MONTHS

RECIPE ROLLED PORK SHOULDER WITH PARMA HAM AND PARMIGIANO REGGIANO

Separate
Ingredients (serves 4)
  • 8 pork loin slices (about 1cm thick)
  • 8 Parma Ham slices
  • 1/2 cup shaved Parmigiano Reggiano®
  • 4 spoons of extra virgin olive oil
  • 4 sage leaves
  • 3.5 tbsp unsalted butter
  • 1 glass of white wine
  • salt
PREPARATION

  • Lay the pork loin slices on a board and pound them slightly. Arrange a Parma Ham slice and some shaved Parmigiano Reggiano on each loin slice. For each slice, fold in the edges on either side and roll them up, finish with a toothpick to hold them together.

  • Heat butter, oil and sage leaves in a pan. Add the rolls and sauté, turning them and simmering with white wine until reduced. Cook for 30 minutes over gentle heat.

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