"The "PDO - The taste of origin and tradition" campaign, launched in partnership with the Consortium of Prosciutto di San Daniele and the Consortium of Grana Padano Cheese, is designed to promote PDO products. Now in its third and final year, and funded by the EU and Italian government, it is focused on sharing the unique qualities & characteristics of these products in the UK and raising awareness of what PDO status means".
This recipe - Pork roulade with prosciutto and sausage - is my third and final entry for the challenge.
It all started with a bit of a trouble, as instead of a 1.75kg piece of pork, Tesco delivered a double amount, which I only discovered later, once I started unpacking. I wasn't planning to cook for an army, so had to cut the piece of meat in two. Why do they never-ever get it right, I don't know.
Pork roulade with prosciutto and sausage
Ingredients:
1.600kg shoulder of pork, boned
2 sausages (pork & Bramley apple)
3 slices of prosciutto
50g Grana Padano, grated
125g cooked basmati rice (1 pouch of Tilda Kids sunshine rice)
1tbsp ground almonds
1 small shallot, finely chopped
a bunch of basil, chopped, about 15g
1tbsp olive oil
salt, freshly ground pepper
Open the boned shoulder of pork and season well. If the skin is not scored, score it before adding the stuffing. In a small bowl mix the skinned sausage meat with the ground almonds, chopped shallot, grated Grana Padano, chopped basil, cooked basmati rice (Tilda sunshine rice has pieces of pumpkin, sweet corn and carrot among other flavours) and mix well.
Place the slices of prosciutto inside the open shoulder of pork, slightly overlapping each other. Place the sausage mix on top. Roll the shoulder, and tie with a string.
As you might notice from the photos, I used a ribbon, as I have run out of the string. So, my pork roulade looked a bit unconventional.
Pour the oil over the pork once you place it in a roast dish, and using hands, make sure the oil is spread all over the meat. Season again.
Place the tray in the oven preheated to 200C. Cook for 35 minutes per every pound of weight. Turn it over a couple of times, so that the meat gets crispy evently, then you will have lovely crunchy crackling.
Serve with the roast potatoes, baked apples and a dollop of the quince jam or jelly. Apple sauce or apple jelly is another tasty alternative.
I have recently discovered an innovative and inspiring producer of jams and chutneys called The Artisan Kitchen, and having browsed their online shop, placed an order. It was a tough choice, as the jams and marmalades look absolutely stunning. I love the quince jams and jellies, and make my own. Sadly this year, I haven't been able to get my hands on any quinces.
Gloucester Quince & Lime Jam from The Artisan Kitchen is a true winner. It tastes exactly like a homemade jam/jelly should taste like. The colour is gloriously claret rich, sparkling like a ruby. And it tastes heavenly.
If you missed my previous PDO cookery challenge posts, you can catch up, just follow the links:
Crespelle with spinach and prosciutto
and
Sea bass with prosciutto and crispy sage
Disclosure: I received a hamper of PDO products to take part in the cooking challenge. All opinions and ideas are mine.
For more information on these products including recipes from the renowned chef Giancarlo Caldesi, visit Prosciutto di San Daniele and Grana Padano.
For more information on the PDO programme, please visit
Ec.Europa.Eu site
Pork roulade with prosciutto and sausage
Ingredients:
1.600kg shoulder of pork, boned
2 sausages (pork & Bramley apple)
3 slices of prosciutto
50g Grana Padano, grated
125g cooked basmati rice (1 pouch of Tilda Kids sunshine rice)
1tbsp ground almonds
1 small shallot, finely chopped
a bunch of basil, chopped, about 15g
1tbsp olive oil
salt, freshly ground pepper
Open the boned shoulder of pork and season well. If the skin is not scored, score it before adding the stuffing. In a small bowl mix the skinned sausage meat with the ground almonds, chopped shallot, grated Grana Padano, chopped basil, cooked basmati rice (Tilda sunshine rice has pieces of pumpkin, sweet corn and carrot among other flavours) and mix well.
Place the slices of prosciutto inside the open shoulder of pork, slightly overlapping each other. Place the sausage mix on top. Roll the shoulder, and tie with a string.
As you might notice from the photos, I used a ribbon, as I have run out of the string. So, my pork roulade looked a bit unconventional.
Pour the oil over the pork once you place it in a roast dish, and using hands, make sure the oil is spread all over the meat. Season again.
Place the tray in the oven preheated to 200C. Cook for 35 minutes per every pound of weight. Turn it over a couple of times, so that the meat gets crispy evently, then you will have lovely crunchy crackling.
Serve with the roast potatoes, baked apples and a dollop of the quince jam or jelly. Apple sauce or apple jelly is another tasty alternative.
I have recently discovered an innovative and inspiring producer of jams and chutneys called The Artisan Kitchen, and having browsed their online shop, placed an order. It was a tough choice, as the jams and marmalades look absolutely stunning. I love the quince jams and jellies, and make my own. Sadly this year, I haven't been able to get my hands on any quinces.
Gloucester Quince & Lime Jam from The Artisan Kitchen is a true winner. It tastes exactly like a homemade jam/jelly should taste like. The colour is gloriously claret rich, sparkling like a ruby. And it tastes heavenly.
If you missed my previous PDO cookery challenge posts, you can catch up, just follow the links:
Crespelle with spinach and prosciutto
and
Sea bass with prosciutto and crispy sage
Disclosure: I received a hamper of PDO products to take part in the cooking challenge. All opinions and ideas are mine.
For more information on these products including recipes from the renowned chef Giancarlo Caldesi, visit Prosciutto di San Daniele and Grana Padano.
For more information on the PDO programme, please visit
Ec.Europa.Eu site
