| 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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