Involtini di maialle

Yield: 1 servings

Measure Ingredient
1 Pork tenderloin cut into scaloppini; (about 12 slices
; 1/2- inch thick)
12 Fresh sage leaves
6 slices Parma prosciutto
6 Pieces fontina Cheese 1/4 by 3/4 by 2
1 cup Flour for dredging
3 tablespoons Olive oil
2 tablespoons Chopped shallots
2 cups Shiitake mushrooms sliced
½ cup Sherry wine
½ cup Veal stock
1 pounds Spinach sauteed with garlic and oil

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.

Converted by MC_Buster.

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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