Pork Roll with Spinach and Egg
Main Dishes | Author's cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
15
🍽️ Servings
10
Description
At first glance, this recipe may seem quite complicated, but in reality, it will take just over an hour to prepare. It's best to cook this dish with fresh spinach that hasn’t lost its crispness from freezing.
Ingredients
- Spinach - 17.6 oz
- Pork Neck - 2 lbs
- Butter - 3 spoons
- Vegetable Oil - 1 tablespoon
- Courgette - ⅓ pieces
- Onion - ½ heads
- Thyme - 3 stalks
- Champignons - 2 pieces
- Garlic - 2 cloves
- Parmesan Cheese - 1.8 oz
- Pitted olives - 7 pieces
- Fresh basil leaves - 20 pieces
- White Pepper (whole) - to taste
- Chicken Egg - 5 pieces
- Salt - to taste
Step by Step guide
Step 1
Place 3 eggs in a pot of cold water, bring to a boil, and cook for 10 minutes.
Step 2
In a large pot, bring water to a boil. Remove the stems from the spinach and add it to the pot for 2-3 minutes. Transfer the spinach to a bowl of cold water, and once it cools down, squeeze it out thoroughly.
Step 3
In a skillet, heat vegetable oil and 1 tablespoon of butter over high heat. Sear the meat on both sides until it develops a nice golden color — this will take about 5 minutes. Transfer to a plate and let it cool.
Step 4
Chop the spinach and basil coarsely. Cut the zucchini, removing 0.5 centimeters from each of the four sides, discarding the core. Dice the zucchini and mushrooms into small cubes. Finely chop the onion and roughly chop the olives. Mince the thyme and garlic.
Step 5
Melt 2 tablespoons of butter in a saucepan, add the onion and thyme. Sauté the onion lightly, then add the mushrooms. Cook for 2 minutes, stirring to prevent the onion and mushrooms from changing color. Add the zucchini and garlic, and sauté, stirring vigorously, for another 1.5 minutes.
Step 6
Transfer the mixture to a bowl with spinach, add Parmesan, olives, and basil, and mix well. Crack 2 eggs into the bowl to bind the mixture together, then season with salt and pepper, and mix again.
Step 7
Make a cross-shaped cut in the center of the pork piece and use a knife to open the meat like an envelope, creating a large flat sheet. Lightly pound it with the bottom of a skillet. Place it on a large triple layer of foil, spread the spinach filling on top, and arrange 3 peeled eggs in a row in the center.
Step 8
Roll up the roulade. The key focus in the first movement is to be gentle yet firm, so the eggs don't spill out. Roll the roulade into a tight log using foil, twisting the ends like a candy wrapper, and place it in a preheated oven at 356°F for 50 minutes.
Step 9
Allow to cool and refrigerate for 2 hours. Serve chilled.
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