Rolled pork shoulder with Parma Ham and Parmigiano Reggiano

Chef Micaela - Osteria Ca' D'Angel di Ravarano (PR)

  • Difficoltà


  • Stagionatura

    18 months

  • Serves 4:
  • 8 pork loin slices (about 1cm thick)
  • 8 Parma Ham slices
  • 100g shaved Parmigiano Reggiano
  • 4 spoons of extra virgin olive oil
  • 4 sage leaves
  • 50g unsalted butter
  • 1 glass of white wine
  • Salt

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.