Pork roulade with Naxos graviera and nuts
| Category: |
Main course |
| Dish type: |
Meat |
| Preparation method: |
Baked |
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| Basic ingredients: |
Garlic, Graviera cheese, Nuts, Olive oil, Pork |
| Related regions: |
Cyclades |
| Related islands: |
Naxos |
Ingredients/Preparation:
4-6 SERVINGS
- 1 kilo (2 lbs.) leg of pork, trimmed and butterflied
- 8 garlic cloves, minced
- 300 gr. (11 oz.) Naxos graviera, cheese, diced
- ½ cup pistachios, coarsely chopped
- grated zest and juice of 1 lemon,
- salt and freshly ground black pepper to taste
- ½ cup extra virgin olive oil
- 2 cups dry white wine,
- ½ cup lightly toasted pine nuts, coarsely chopped
- ½ cup lightly toasted walnuts, coarsely chopped
Instructions/Description:
- Preheat the oven to 190οC (375οF).
- Wash and pat dry the meat. Place on a large cutting board and pound the meat slightly with a meat mallet. Season the exposed side lightly with salt and pepper. Sprinkle with garlic, cheese, pistachios, pepper and lemon zest. Roll up into a tight cylinder and secure closed with string. Season the roulade generously with salt and freshly ground black pepper.
- Place a flameproof baking pan large enough to hold the pork roulade on the stovetop over medium-high heat. Add olive oil and when hot sear the meat in the pan, turning, until browned on all sides. Pour in the wine and as soon as it steams up, remove the pan from the flame. Cover the pan and transfer to the oven. Roast, covered, for about 2 hours, or until the pork is tender and thoroughly cooked. Check the meat during roasting and add water as needed to keep it moist. About 15 minutes before removing from heat, add lemon juice. A few minutes before removing from oven, add the chopped pine nuts and walnuts. Remove, cool slightly, and serve.
DIANE KOCHILAS
(This recipe is from the AegeanCuisine book)