Stuffed Pork Rolls with Prosciutto, Spinach, and Cheese + Cauliflower Puree and Roasted Cherry Tomatoes
Ingredients
Instructions
Gently pound the meat slices (not too thin, but enough to roll). Season with salt and pepper. Place prosciutto, then a layer of spinach and cheese slices on each slice. Roll up and secure with a toothpick.
Heat oil in a pan and sear the rolls on each side to seal and obtain color. Then transfer to the oven (180°C) and bake for about 10-15 minutes, depending on the thickness of the rolls.
Cut the cauliflower into florets, cook in salted water until tender. Drain, add cream and butter, blend until smooth. Season with salt, white pepper.
Cut tomatoes in half (or leave whole), toss with oil, soy sauce, pepper, and herbs. Roast in the oven at 200°C for about 10 minutes, just until slightly softened and blistered.
On a plate, place cauliflower puree, then arrange sliced stuffed pork roll, roasted cherry tomatoes on the side. Optionally, you can drizzle the rolls with pan juices or a light gravy made from the pan drippings.
