Pork rolls stuffed with broccoli

Name: Pork rolls stuffed with broccoli
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 40 g dried tomatoes; 200 g Mozzarella cheese; 40 g Walnut kernels; 1/2 bunch Thyme; 1 Garlic clove; 12 (à 60 g) escalope of pork; 12 wafer-thin slices of pancetta; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 150 ml Marsala Wine; 600 g Broccoli; 1 small onion; 2 TABLESPOONS Butter; 7-10 Tbsp Toothpicks

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

40 g dried tomatoes
200 g Mozzarella cheese
40 g Walnut kernels
1/2 bunch Thyme
1 Garlic clove
12 (à 60 g) escalope of pork
12 wafer-thin slices of pancetta
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
150 ml Marsala Wine
600 g Broccoli
1 small onion
2 TABLESPOONS Butter
7-10 Tbsp Toothpicks

Directions

1
Soak tomatoes in hot water for about 15 minutes. Drain the mozzarella. Chop walnuts. Wash thyme, put some aside for garnishing, remove remaining leaves. Cut mozzarella into thin slices.
2
Peel garlic and dice finely. Drain the tomatoes and dice them finely. Wash the meat and dab dry. Place a slice of pancetta on each cutlet. Cover with mozzarella, tomatoes and walnuts, sprinkle with thyme.
3
Roll it up and pin it down. Heat the oil in a frying pan or casserole. Fry the rolls in it thoroughly all around. Season with salt and pepper. Add garlic and fry briefly. Add Marsala and 250 ml water, season with salt and pepper.
4
Cover and let it stew for 20-25 minutes at low heat. Wash the broccoli and cut into small florets. Cook in boiling salted water for 6-8 minutes. Peel and chop the onion. Drain broccoli and let it drain.
5
Heat butter in a pot and sauté onion. Add broccoli and toss in, season with salt. Season the stewed stock to taste again and serve with the broccoli. Garnish with thyme.