Arrosto di maiale in gelatina
Rolled roast pork, stuffed with spinach and mortadella
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- 800g (1 3/4 pound) boned pork loin, in a slice
- 150g (5 1/3 ounces) frozen spinach
- 100g (3 1/2 ounces) Italian mortadella
- 3 tablespoons dried chives
- 2 teaspoons dried marjoram
- 3 tablespoons extra virgin olive oil
- 300ml (10 fluid ounces - 1 1/3 cup) red wine
- 500ml (1 pint - 2 cups) jelly
- 2 tablespoons white vinegar
- Salt
- Pepper, if desired
- Kitchen string
- Time:
preparation: 30 minutes
plus refrigeration period
cooking: 90 minutes
total: 120 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 328 (kCal) 17 % GDA (*) - 1371 (kJ)
Protein: 30.7 (g) 62 % GDA
Total fat: 21.7 (g) 31 % GDA
Total carbohydrate: 1.0 (g) 1 % GDA
Sugars: 0.3 (g) 1 % GDA
This recipe has to be prepared in two steps. First you have to cook the pork roast, then you have to prepare jelly and refrigerate the
meat. The ideal thing would be to cook the roast pork one day and to complete the recipe the day after.
Thaw the frozen spinach putting them directly in a pan with 2 tablespoons olive oil and 2 tablespoons water. Let them cook, half-covered,
over a medium heat until the cooking juice is very well reduced. Season to taste with salt and let them cool.
Open the slice of pork loin over the work surface, sprinkle with 2 tablespoons dried chives, season to taste with salt (remember that
one of the ingredients is mortadella); arrange the slices of mortadella and then spinach and marjoram. Roll the slice of meat and tie the roast with kitchen string at 2,5 cm (1 in) intervals. The roast is ready.
Put the meat in a saucepan with the remaining olive oil and chives; brown it on all sides and then pour in the wine and allow to
evaporate a little. After few minutes add some hot water. Keep on cooking over gentle heat, half-covered, stirring the roast sometimes,
until the meat is tender (it may take an hour-and-a-half). If necessary, add other water.
Let the roast cool for a night. In this way you can cut the roast into slices.
The day after prepare the jelly adding 4 tablespoons white vinegar. Cut the roast into slices 1,5 cm (1/2 in) thick and arrange them on
a deep dish. Pour in the warm jelly and let the dish refrigerate for almost 2 hours before serving.
Note
- - This is a tasty cold dish for a summer lunch or dinner. But it can also be a right solution for a buffet. In this case you have to obtain little slices of pork roast in order not to create embarrassment in your guests. Remember a buffet has to be realized with little tidbits!
- - You can accompany this dish with boiled potatoes dressed with oil, vinegar and chives or with seasonal green salad or with other vegetables according to your taste.
What's the right wine ?
Our suggestion is: Bonarda (red wine from Lombardy - Italy)
The author Loretta Sebastiani lives in Italy (IT)
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