6 tablespoons of olive oil
4 eggs
9 slices of pork loin without skin
1/4 cup of brandy (60 ml)
1 whole lizard of 1.3 kg
1 tablespoon of salt
250 g of bacon in slices
4 tablespoons of chopped parsley
1 1/4 cups of dried tomato, cut into small pieces (250 g)
3 1/2 cups of water (840 ml)
6 tablespoons of olive oil
4 eggs
9 slices of pork loin without skin
1/4 cup of brandy (60 ml)
1 whole lizard of 1.3 kg
1 tablespoon of salt
250 g of bacon in slices
4 tablespoons of chopped parsley
1 1/4 cups of dried tomato, cut into small pieces (250 g)
3 1/2 cups of water (840 ml)
In a large skillet, heat 2 tablespoons of olive oil over medium heat
Add the eggs and cook, stirring constantly, for about 8 minutes
Remove and reserve
With a rolling pin, crush the pork slices until they are very thin
Transfer to a bowl and soak in brandy. Reserve
Open the lizard along its length without separating the two parts
Season with salt and place the bacon slices on top of the meat, one beside the other
Pour the mixed eggs over the top and sprinkle with parsley
Form a layer with the pork slices and cover with dried tomato
Roll up the meat along its longest side like a roulade
Secure with twine and close the ends with skewers
In a large pot, heat the remaining olive oil over medium heat and fry the stuffed lizard until it is golden brown on all sides (about 10 minutes)
Add water, cover the pot, and cook until the meat is tender (about 1 hour)
Transfer to a serving dish and remove the twine
Serve in slices with the sauce that formed in the pot
649 calories per slice
