Pork Rolls with Mett- Parmesan Filling

Name: Pork Rolls with Mett- Parmesan Filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Mushrooms; 1 Garlic clove; 1 small chili pepper; 3 TABLESPOONS Olive oil; 1/2 bunch Parsley; 3 TABLESPOONS grated parmesan cheese; 200 g Pork sausage; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 8 small pork cutlets (approx. 75 g each); 2 TEASPOONS clear broth (instant); 300 g Tomatoes; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Mushrooms
1 Garlic clove
1 small chili pepper
3 TABLESPOONS Olive oil
1/2 bunch Parsley
3 TABLESPOONS grated parmesan cheese
200 g Pork sausage
7-10 Tbsp Salt
7-10 Tbsp white pepper
8 small pork cutlets (approx. 75 g each)
2 TEASPOONS clear broth (instant)
300 g Tomatoes
7-10 Tbsp wooden skewers

Directions

1
Clean, wash and finely chop the mushrooms. Peel garlic and press it through a garlic press. Wash the chilli, cut lengthwise, remove seeds and cut into rings. Heat the oil. Add mushrooms, garlic and chilli rings and steam for ten minutes.
2
Wash parsley and chop finely, except for a little bit for garnishing. Mix with parmesan and ground pork and add to the mushrooms. Season with salt and pepper. Wash the cutlets, dab dry and beat them slightly flat. Spread the filling over them, roll them up and pin them with wooden skewers. Heat the oil. Brown the rolls all around. Deglaze with 1/4 litre of water, stir in stock and braise for 10 minutes. Clean, wash and finely dice the tomatoes. Add to the rolls and simmer for another 15 minutes.
3
Brown the rolls all around. Deglaze with 1/4 litre of water, stir in stock and braise for 10 minutes. Clean, wash and finely dice the tomatoes. Add to the rolls and simmer for another 15 minutes. Season to taste with salt and pepper. Garnish with parsley. Serve with broccoli with pine nuts and Italian bread