Pork Braciola With Rosemary Potatoes - cooking recipe

Ingredients

800 g small potatoes
20 g pine nuts
125 g mozzarella cheese, sliced
8 thin pork cutlets (approx 80 g each)
8 slices Parma ham
10 tbsp sunflower oil
1/4 litre vegetable stock
1/8 litre white wine
2 stems rosemary, needles removed and chopped
250 g cherry tomatoes, halved
1 bag rocket or mixed leaves, washed and shaken
150 g mustard
4 tbsp fruit vinegar
1 small onion, peeled and finely diced
60 g cold butter, cut into small cubes
None None wooden skewers

Preparation

Wash the potatoes and cook in plenty of boiling water for 20 minutes. In a small frying pan, toast the pine nuts, turning frequently. Rinse the potatoes under cold water, drain and peel. Season the pork cutlets well and top with the ham and cheese, then roll up and secure with wooden skewers.
Heat 2 tbsp oil in a large frying pan and fry the rolls for 6 minutes, turning from time to time. Take the rolls out and set aside, then deglaze the pan with the stock and white wine. Bring to a boil, put the rolls back in the pan and cook for about 10 minutes with the lid on.
Cut the potatoes in half or quarters according to size and fry in 4 tbsp of heated oil for about 8 minutes, turning when necessary. Season with salt and rosemary.
For the vinaigrette dressing, whisk together the vinegar, mustard, salt and pepper, and slowly add 4 tbsp oil, beating as you go. Add the chopped onion and mix well. Mix the vinaigrette, salad leaves, tomatoes and pine nuts together.
Take the rolls from the sauce and keep warm. Gradually add the butter to the sauce and stir in with a whisk. Serve the rolls topped with the sauce, along with the potatoes and salad.