PORK ROULADES WITH POLENTA - Italian Cooking
PORK ROULADES WITH POLENTA - Italian Cooking
8oz coarse yellow cornmeal
6 cups chicken stock
Salt and white pepper
Roulades
8 pork escalopes or steaks
8 slices Parma ham
4 large cup mushrooms
4 tbsps grated Parmesan cheese
1 tbsp chopped fresh sage
Seasoned flour for dredging
4 tbsps olive oil
1 small onion. finely chopped
2 sticks celery. finely chopped
1 clove garlic. crushed
6 tbsps brown stock
1/2 cup dry white wine
4oz canned plum tomatoes: drained and juice reserved
1 tsp tomato paste
Salt and pepper
6 tbsps dry Marsala
Fresh sage leaves for garnish
1. Bring the chicken stock for the polenta to the boil in a large stock pot and start adding the cornmeal in a very slow. steady stream, stirring continuously. Add salt and pepper and continue cooking over very low heat, stirring frequently, for about 55 minutes.
2. Flatten the pork escalopes or steaks and place a slice of Parma ham on top of each. Chop the mushrooms and divide among the pork escalopes, spooning on top of the ham slices. Sprinkle over the Parmesan cheese and the fresh sage.
3. Fold the sides of the pork escalopes into the center to seal them, and roll upthe porkjelly roll fashion. Secure each roll with a wooden pick stick. Dredge each roulade in flour, shaking off the excess.
4. Heat the olive oil in a large sauté pan or frying pan and add the pork roulades, seam side down first. Cook on all sides until nicely browned. Remove the roulades and keep them warm.
5. Add the onion and celery to the oil in the pan and cook until lightly browned. Add the garlic and all the remaining ingredients except the Marsala. Reserve the juice from the tomatoes for later use if necessary. Bring the sauce to the boil, breaking up the tomatoes. Return the roulades to the pan, cover and cook over moderate heat for about 15-20 minutes or until the pork is completely cooked. Add reserved tomato juice. as necessary, if liquid is drying out.
6. When the pork is cooked, remove to a dish and keep it warm. Add the Marsala to the sauce and bring to the boil. Allow to boil 5-10 minutes. The sauce may be pureed in a food processor and also sieved if desired.
7. To assemble the dish. spoon the polenta on a serving plate. Remove the wooden picks from the roulades and place on top of the polenta. Spoon the sauce over the meat and garnish the dish with fresh sage leaves.
8oz coarse yellow cornmeal
6 cups chicken stock
Salt and white pepper
Roulades
8 pork escalopes or steaks
8 slices Parma ham
4 large cup mushrooms
4 tbsps grated Parmesan cheese
1 tbsp chopped fresh sage
Seasoned flour for dredging
4 tbsps olive oil
1 small onion. finely chopped
2 sticks celery. finely chopped
1 clove garlic. crushed
6 tbsps brown stock
1/2 cup dry white wine
4oz canned plum tomatoes: drained and juice reserved
1 tsp tomato paste
Salt and pepper
6 tbsps dry Marsala
Fresh sage leaves for garnish
1. Bring the chicken stock for the polenta to the boil in a large stock pot and start adding the cornmeal in a very slow. steady stream, stirring continuously. Add salt and pepper and continue cooking over very low heat, stirring frequently, for about 55 minutes.
2. Flatten the pork escalopes or steaks and place a slice of Parma ham on top of each. Chop the mushrooms and divide among the pork escalopes, spooning on top of the ham slices. Sprinkle over the Parmesan cheese and the fresh sage.
3. Fold the sides of the pork escalopes into the center to seal them, and roll upthe porkjelly roll fashion. Secure each roll with a wooden pick stick. Dredge each roulade in flour, shaking off the excess.
4. Heat the olive oil in a large sauté pan or frying pan and add the pork roulades, seam side down first. Cook on all sides until nicely browned. Remove the roulades and keep them warm.
5. Add the onion and celery to the oil in the pan and cook until lightly browned. Add the garlic and all the remaining ingredients except the Marsala. Reserve the juice from the tomatoes for later use if necessary. Bring the sauce to the boil, breaking up the tomatoes. Return the roulades to the pan, cover and cook over moderate heat for about 15-20 minutes or until the pork is completely cooked. Add reserved tomato juice. as necessary, if liquid is drying out.
6. When the pork is cooked, remove to a dish and keep it warm. Add the Marsala to the sauce and bring to the boil. Allow to boil 5-10 minutes. The sauce may be pureed in a food processor and also sieved if desired.
7. To assemble the dish. spoon the polenta on a serving plate. Remove the wooden picks from the roulades and place on top of the polenta. Spoon the sauce over the meat and garnish the dish with fresh sage leaves.
PORK ROULADES WITH POLENTA - Italian Cooking
Reviewed by Unknown
on
08:49
Rating:
Reviewed by Unknown
on
08:49
Rating:
