1 cup of warm water
1/3 cup of black currant, seedless (50g)
1/4 cup of pitted and drained green olives
3 tablespoons of olive oil
300g of pork loin
100g of uncooked prosciutto, sliced
2 slices of bread from a rustic loaf
Salt and pepper to taste
Sauce
50g of diced bacon
3 large tomatoes, peeled and seeded, diced
Salt and Calabrian red pepper flakes to taste
1 cup of warm water
1/3 cup of black currant, seedless (50g)
1/4 cup of pitted and drained green olives
3 tablespoons of olive oil
300g of pork loin
100g of uncooked prosciutto, sliced
2 slices of bread from a rustic loaf
Salt and pepper to taste
Sauce
50g of diced bacon
3 large tomatoes, peeled and seeded, diced
Salt and Calabrian red pepper flakes to taste
Soak the currants in warm water for 15 minutes
Drain
Cut the pork loin into 12 thin slices
Pound each slice with a meat mallet until they are evenly thin
Trim the edges to give them a regular shape
Season with salt and pepper
Chop the leftover pork, prosciutto, currants, green olives, and bread
Mix well and divide into 12 portions
Stuff each portion with the mixture, roll up tightly, and fold the sides inward
Use toothpicks to secure two portions together
Heat the olive oil in a skillet over medium heat
Fry the roulades until golden brown
Sauce
Fry the diced bacon until crispy
Add the tomato, salt, and pepper flakes
Cook for 15 minutes
Pour into the skillet with the roulades
Simmer over low heat until the roulades are tender.
