Polpette al la milanese

Yield: 2 Servings

Measure Ingredient
1 \N Pork fillet, or
\N \N Tenderloin (weighing
\N \N About 12 oz)
4 ounces Minced pork
\N \N Sausage meat
1 clove Garlic (crushed
\N \N With a little salt)
1 teaspoon Chopped parsley
1 tablespoon Grated Parmesan cheese
\N \N Black pepper
\N \N Little grated nutmeg
1 \N Egg (beaten)
¼ pounds Green (?)streaky bacon
1 tablespoon Seasoned flour
2 ounces Clarified butter
1 \N Wineglass white wine

Method Cut the pork fillet into thin slices and flatten out with a rolling pin or a bottle. Mix the minced pork, sausage meat, garlic, parsley, cheese and seasoning together, and add a little beaten egg to bind. Spread out the bacon rashers with a knife blade. Put a layer of the stuffing mixture on to each slice of pork, roll up, wrap in a slice of the bacon and fasten with a cocktail stick. Dust with a little seasoned flour. Set oven at 350'F or Mark 4. Heat the butter in a flameproof casserole, put in the pork rolls and cook gently until golden brown all over. Pour over the white wine and allow to reduce to half quantity, then cover the pan tightly and put in the preset moderate oven for 30-40 minutes. Serve this with a risotto Milanese and a green vegetables.

Taken from 'Casseroles' by Cordon Bleu. Published by 'Macdonald and Jane's, London'

Graeme Caselton e-mail to gcaselton@...

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