Tender Pork Braciole Roll Ups

Ingredients

• 450 gr (1 lb) pork loin,  sliced paper-thin

• 2 cups seasoned bread crumbs

• 150 gr (1/3 lb) thinly sliced guanciale (Pancetta)

• bay leaves

• lemon leaves

Directions

1. Preheat oven at 425 F (220 C). Pork should be sliced as thin as possible without breaking slices apart.

2. Distribute slices over a tabletop and place a slice of guanciale (pancetta) over each slice of meat.

3. Add olive oil to the seasoned bread crumbs until they look moist but not greasy.

4. Distribute the bread mixture over the meat and firmly roll up each slice.

Preparation of pork rolls

1. Skewer 3-4 rolls on two parallel cocktail skewers alternating meat rolls and bay & lemon leaves, so that rolls are sandwiched between bay leaves. Transfer rolls into an oiled non-stick oven proof roasting tin. 

2. Bake in the preheated oven for 20 minutes, turning half way trough. Switch off, cover rolls with foil and keep in the warm oven until serving.

• Don't eat the bay or lemon leaves​. The leaves are just for flavoring.

Serves 6

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Wilted Spinach with Garlic and Oil

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Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan

• 4 cloves garlic, minced

• 1 pound triple washed spinach, stems removed

• 1/2 teaspoon ground or freshly grated nutmeg

• Salt and freshly ground black pepper

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Directions

1. Heat a skillet over medium heat. Add oil and garlic.

2. Saute garlic in oil 2 or 3 minutes.

3. Add spinach to the pan in stages.

4. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated.

5. Season the wilted spinach with salt and pepper and nutmeg, then serve.

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