Carne/Meat-Poultry, Secondi: Carne e Pesce
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Loin roulades

Loin Roulades
(serves 4)

4 slices of pork loin
4 slices of Parma Ham
1.4 tablespoon (20 gr.) dried tomatoes
1.26 teaspoons (6 gr.) pine nuts
1 medium size zucchini
1 tablespoon mixed herbs: parsley, thyme, oregano, marjoram
1 pinch of salt
pepper
½ glass dry white wine
4 tablespoons extra virgin olive oil
2 potatoes
½ eggplant

Beat with a meatmallet the pork loin. Peel the zucchini, and cut into julienne strips, keeping only the green parts. Soak the dried tomatoes in warm water for 5 minutes and cut into thin strips. Toast pine nuts in a fryingpan. Place over the meat, the slices of ham, tomatoes, zucchini, pine nuts and roll up the meat close with a toothpick. In a pan pour olive oil, chopped herbs, the loin rolls, salt and pepper. Cook the rolls for 15 minutes, turning often to get homogeneous cooking. When almost ready, add the white wine and blend. Meanwhile, wash the potatoes and eggplant, cut into thin slices and fry in hot oil. Let them dry on a paper towel and serve with the rolls.

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