The rolls are one of the best second courses. Along with the goodness of veal, pork, chicken, or turkey, you’ll find stringy stuffed, rich fillings, and delicious combinations like the one we offer in this recipe rolls stuffed with sausage and provolone. Thin slices of pork loin encase a filling of sausage and provolone that is incredibly easy to make. The trump card of these rolls is also their condiment succulent, appetizing, and enveloping Mushrooms and cream combine to make a delectable cream, with an aromatic note provided by the marsala.
Don’t worry, if you like rolls with sauce, you can make them stewed or with other seasonal vegetables to bring a different second course to the table every time.
- Pork loin (single piece or thin slices) 650 g
- Sausage 290 g
- Provolone 175 g
- Marsala 70 g
- Dried porcini mushrooms 30 g
- Fresh liquid cream 40 g
- 1 clove garlic
- Butter 20 g
- Extra virgin olive oil to taste
- Sage to taste
- Rosemary to taste
- Water to taste
- Salt up to taste
- Black pepper to taste
- Begin by thoroughly rinsing the porcini mushrooms before stuffing them with sausage and provolone. Then soak them in warm water for 10-15 minutes to rehydrate them. Cut 6 slices of loin and tenderize them with a meat tenderizer.
- Remove the casing from the sausage and cut it into 6 pieces about 9 cm long or the same width as the meat slices. Obtain 12 thin slices of provolone as well. Season the slices with salt and pepper before placing the sausage on top.
- and then a few slices of provolone to cover it up. Then roll everything up and tie it with kitchen twine.
- Keep the rolls aside for a moment after dipping them in the flour. Pour a drizzle of oil and the butter into a large pan. Melt, then add the aromas of sage, rosemary, and whole garlic clove without a shirt.
- Place the rolls in the pan as well and sauté over medium heat, turning frequently, until the meat is well sealed on all sides. Season with salt and pepper, then drain the mushrooms well and add them to the rolls.
- Deglaze the pan with the marsala and, once the alcoholic part has evaporated (this will take a few moments), pour in the fresh liquid cream.
- Cook for about 20 minutes on low heat, covered with a lid. To prevent the cooking juices from congealing too much, add a little water at a time if necessary. They must be creamy at the end of the cooking process. Serve the stuffed rolls with sausage and provolone warm.
Amount Per Serving Calories 329Total Fat 29gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 13gCholesterol 64mgSodium 850mgCarbohydrates 3gFiber 0gSugar 1gProtein 14g