One-third cup of black currant, seedless (50 g), rehydrated in warm water for 15 minutes
100 g of cured ham, thinly sliced
2 slices of bread
One-fourth cup of pitted green olives, drained and rinsed
300 g of pork loin
3 tablespoons of olive oil
Salt and black pepper to taste
For the sauce
50 g of crispy bacon
500 g of peeled and seeded tomatoes, diced
Salt and Calabrian red pepper flakes to taste
One-third cup of black currant, seedless (50 g), rehydrated in warm water for 15 minutes
100 g of cured ham, thinly sliced
2 slices of bread
One-fourth cup of pitted green olives, drained and rinsed
300 g of pork loin
3 tablespoons of olive oil
Salt and black pepper to taste
For the sauce
50 g of crispy bacon
500 g of peeled and seeded tomatoes, diced
Salt and Calabrian red pepper flakes to taste
Cut pork loin into thin slices and pound each slice with a meat mallet until they become fine and wide
Trim the edges to give them a regular shape
Season and reserve
With a knife, cut the meat scraps along with the prosciutto, currants, bread, and olives
Divide this mixture into twelve equal parts
Place one portion of the filling on each slice of pork
Roll up, folding the sides inward
Secure two rolls together with a toothpick
In a skillet with olive oil, fry the rolls until they are golden brown
Flip and brown the other side
Make the sauce: in a pan, fry the bacon and add the tomatoes
Season and cook for 15 minutes, covered
Add the sauce to the skillet with the rolls, cover and cook over low heat until the meat is tender
If necessary, add a little water
Serve hot
288 calories per roll
