Pork roulade with spinach and ricotta

Name: Pork roulade with spinach and ricotta
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg leaf spinach; 2 Onions; 1-2 Garlic cloves; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 80-90 g Ricotta cheese; 4 Pork roulades (approx. 100 g each); 2 TABLESPOONS Oil; 225 ml dry white wine; 3/4 l clear broth (instant); 300 g pink mushrooms; 30 g Butter or margarine; 250 g Risotto rice; 40-50 g grated parmesan cheese; 100-125 g Whipped cream; 3 TABLESPOONS sauce thickener; 1/2 TEASPOON roughly chopped pink berries (red peppercorns); 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg leaf spinach
2 Onions
1-2 Garlic cloves
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
80-90 g Ricotta cheese
4 Pork roulades (approx. 100 g each)
2 TABLESPOONS Oil
225 ml dry white wine
3/4 l clear broth (instant)
300 g pink mushrooms
30 g Butter or margarine
250 g Risotto rice
40-50 g grated parmesan cheese
100-125 g Whipped cream
3 TABLESPOONS sauce thickener
1/2 TEASPOON roughly chopped pink berries (red peppercorns)
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Clean the spinach, wash thoroughly several times and drain. Peel onions and garlic. Chop the onions finely, press the garlic through a garlic press. Heat olive oil in a pot, fry garlic and half of the onions in it until transparent. Add the spinach and steam for 3-4 minutes until it has collapsed. Season with salt, pepper and nutmeg. Remove 1/4 - 1/3 of the spinach and let it cool down.
2
Cut about 60 g ricotta into small cubes. Place the roulades on a work surface and season with salt and pepper. Spread the spinach and ricotta on the roulades, roll them up and pin them with wooden skewers. Heat the oil in a frying pan and fry the roulades thoroughly all around. Deglaze with 1/8 litre white wine and 1/4 litre stock. Cover and stew for about 20 minutes. In the meantime clean the mushrooms and cut them into thin slices. Heat the fat in a saucepan and brown the mushrooms and remaining onions lightly. Season with salt and pepper. Add rice and deglaze with remaining white wine and 1/4 liter broth. Bring to the boil, cover and simmer at low heat. Heat remaining stock and add to rice after about 10 minutes and let it swell for another 10-15 minutes. Mix Parmesan cheese with the finished rice. Lift the roulades out of the stew and keep warm.
3
Heat the fat in a saucepan and brown the mushrooms and remaining onions lightly. Season with salt and pepper. Add rice and deglaze with remaining white wine and 1/4 liter broth. Bring to the boil, cover and simmer at low heat. Heat remaining stock and add to rice after about 10 minutes and let it swell for another 10-15 minutes. Mix Parmesan cheese with the finished rice. Lift the roulades out of the stew and keep warm. Pour cream into the stewed stock, bring to the boil and sprinkle in sauce thickener while stirring. Bring to the boil again briefly, season with salt and pepper. Heat the rest of the spinach and simmer for about 3 minutes. Arrange roulades with some sauce and spinach on a plate. Rub the rest of the ricotta on top and sprinkle with red pepper. Garnish with parsley. Add mushroom risotto and remaining sauce extra
4
Pour cream into the stewed stock, bring to the boil and sprinkle in sauce thickener while stirring. Bring to the boil again briefly, season with salt and pepper. Heat the rest of the spinach and simmer for about 3 minutes. Arrange roulades with some sauce and spinach on a plate. Rub the rest of the ricotta on top and sprinkle with red pepper. Garnish with parsley. Add mushroom risotto and remaining sauce extra