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involtini di maialle

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsCopper, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Pork tenderloin cut into scaloppini;

  2. 12 slices

  3. ; 1/2- inch thick)

  4. 12 Fresh sage leaves

  5. 6 slices Parma prosciutto

  6. 6 Pieces fontina Cheese

  7. 1/4 by 3/4 by

  8. 1 cup Flour for dredging

  9. 3 tablespoons Olive oil

  10. 2 tablespoons Chopped shallots

  11. 2 cups Shiitake mushrooms sliced

  12. cup Sherry wine

  13. cup Veal stock

  14. 1 pounds Spinach sauteed with garlic and oil

Instructions Jump to Ingredients ↑

  1. Pound the scaloppini between 2 pieces of plastic wrap to about ¼ inch, top each piece with a sage leaf broken into pieces, ½ a slice of prosciutto and pound again to press together, add a piece of cheese. And roll into a cigar shape.Dust with flour, and sear quickly in olive oil in a large saute pan, remove and set aside. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced. Serve the rolls of pork, with mushroom sauce and sauteed spinach.

  2. Converted by MC_Buster.

  3. Per serving: 376 Calories (kcal); 41g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 582mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW#CL9399 Converted by MM_Buster v2.0n.

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