Braised Pork Rolled Lasagna
This Braised Pork Rolled Lasagna aka Rotolo from Stephen Terry is delicious. You can put anything you want inside and roll it up and bake o
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Food processor
- Pasta machine
- Deep fryer
- Deep-fry thermometer
- Kitchen torch
- Kitchen scale
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Pot
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Plastic wrap
- Refrigerator
- Plate
Ingredients
- 3kg pork shoulder, rolled and tied
- Water to cover
- 2x carrots, roughly chopped
- 1x leek, roughly chopped
- 3x celery sticks, roughly chopped
- 1x onion, roughly chopped
- 1x garlic bulb, split in half
- 1x fresh thyme, small bunch
- 125g unsalted butter
- 200g plain flour
- 1 litre Reduced pork stock
- 50g parsley, chopped
- 25g Parmesan, grated
- Chopped carrots from braising liquor
- 1x tin tomatoes
- Chilli flakes
- 2x garlic cloves, crushed
- Salt
- pepper
- 550g '00' pasta flour
- 4 whole eggs
- 6 yolks
- Mixed Italian leaves
- 6x blanched asparagus tips
- 1 tsp Lemon juice
- 25g Pickled onions, quartered
- Sliced Fontina Cheese
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