| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cklive21 | 1 | servings | |
INGREDIENTS
| 1 | Pork tenderloin cut into scaloppini; (about 12 slices | |
| ; 1/2- inch thick) | ||
| 12 | Fresh sage leaves | |
| 6 | sl | Parma prosciutto |
| 6 | Pieces fontina Cheese 1/4 by 3/4 by 2 | |
| 1 | c | Flour for dredging |
| 3 | tb | Olive oil |
| 2 | tb | Chopped shallots |
| 2 | c | Shiitake mushrooms sliced |
| 1/2 | c | Sherry wine |
| 1/2 | c | Veal stock |
| 1 | lb | Spinach sauteed with garlic and oil |
INSTRUCTIONS
Pound the scaloppini between 2 pieces of plastic wrap to about 1/4 inch, top each piece with a sage leaf broken into pieces, 1/2 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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