Mini pork neck roulades with cheese and burrata tomato salad
very easy
45 mins
45 mins
Ingredients
- 5 Stem(s) Parsley
- 200 g Pecorino cheese
- 12 thin pork neck steaks (approx. 60 g each)
- 7-10 Tbsp Pepper
- 24 (approx. 120 g) thin slices of pancetta
- 500 g red + green tomatoes
- 4 Stem(s) Basil
- 4 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground pepper
- 7-10 Tbsp Sugar
- 4 TABLESPOONS Olive oil
- 250 g Mozzarella Burrata cheese
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Foglie di limone e alloro
- 7-10 Tbsp little wooden skewers
- 1–2 Grill trays
Directions
- 1
Wash parsley and dab dry, remove leaves. Cut pecorino into 24 pieces. Dab steaks dry and cut in half. Tap flat and season with pepper. Place 1 slice of pancetta on each.
- 2
Place a piece of pecorino and parsley leaves on each. Place the meat around them, form them into packets and stick them firmly with a wooden skewer.
- 3
For the salad, wash and clean the tomatoes and cut them into pieces. Wash the basil, dab dry and remove the leaves. Whisk vinegar with salt, pepper and sugar, fold in oil in a thin stream.
- 4
Plucking burrata. Mix the tomatoes, basil and burrata with the vianigrette.
- 5
Season meat parcels with salt. Place in grill trays. Grill on the hot grill for 3-4 minutes while turning. Sprinkle with lemon juice, arrange and garnish with lemon wedges and laurel if desired.
- 6
Arrange the salad in small bowls, sprinkle with pepper and serve.
Nutrition Facts
970 kcal
3 g
74 g
68 g
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