Rolled pork shoulder with parma ham and Parmigiano Reggiano
8 pork loin slices (about 1 cm thick)
8 Parma Ham slices
100 g shaved Parmigiano Reggiano
4 spoons of extra virgin olive oil
4 sage leaves
50 g unsalted butter
1 glass of white wine
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.