1 kg of squash, cleaned
Salt to taste
12 slices of pork loin
3/4 cup of fresh ricotta cheese
2 tablespoons of mustard
2 teaspoons of chopped parsley
3 tablespoons of butter
3 tablespoons of olive oil
2 diced onions
2 cans of tomato with juice
1 cup of water
Baked potatoes in butter with chopped parsley,
Fresh parsley leaves for garnish
1 kg of squash, cleaned
Salt to taste
12 slices of pork loin
3/4 cup of fresh ricotta cheese
2 tablespoons of mustard
2 teaspoons of chopped parsley
3 tablespoons of butter
3 tablespoons of olive oil
2 diced onions
2 cans of tomato with juice
1 cup of water
Baked potatoes in butter with chopped parsley,
Fresh parsley leaves for garnish
Cut the squash in half lengthwise, without separating the parts, and open it like a book
Season with salt
In a processor, blend the pork, ricotta cheese, and mustard to obtain a paste
Season with salt and add the parsley
Spread over the meat, roll, and tie with kitchen twine
In a pan, heat the butter, olive oil, and onions until the onions are translucent
Add the meat and fry, turning occasionally, for 10 minutes or until golden brown
Add the tomato with juice and cook, covered, adding water as needed, for 2 hours or until the meat is tender
Remove the twine, slice, and serve with the sauce and potatoes, garnished with fresh parsley leaves.
