By Gabriele Caglio
Pork collar roll - Speck, fontina and sage
5 steps
Prep:20minCook:15min
Updated at: Thu, 17 Aug 2023 01:05:29 GMT
Nutrition balance score
Good
Glycemic Index
1
Low
Glycemic Load
1
Low
Nutrition per serving
Calories7204.5 kcal (360%)
Total Fat551 g (787%)
Carbs98.8 g (38%)
Sugars16.3 g (18%)
Protein458.5 g (917%)
Sodium3034.3 mg (152%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Take the pork collar steak and slice it in half to have two thin slices.
Cutting Board
Knife
pork collar2
Step 2
Ease down all the pock collar steaks on a flat surface. Add a bit of salt, pepper, and garlic powder. Add then a leaf of sage on each steak.
pork collar2
salt
pepper
garlic powder
sage
Step 3
Ease down a small slice of speck in the middle and a thin slice of fontina cheese on top of it. Make sure that both the cheese and the speck slices are not to thick or else it is going to be difficult to roll them over.
Cutting Board
Knife
fontina
speck
Step 4
Roll the meat tight on itself on the shorter side. One all the rolls are ready take some kitchen twine and wrap it around the meat so it stays close while you are cooking it. You can also use toothpicks instead of the kitchen twines to close the pork collar rolls
Toothpick
Step 5
Put some butter in a pan and when is melted, ease down the rosemary and pork collar rolls into it. Wait a couple of minutes and then pour the white wine into the pan. Once the alcohol is evaporated, turn the rolls and cook them for another couple of minutes. Continue turning the rolls until they become a little crispy. Add some salt before serving.
Tongs
salt
rosemary
white wine25g
Notes
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