Pork chops. Pardon, spring rolls, as they are called in the continent. Yes, why in Sicily the spring rolls are called ' chops '. I will not dwell because every time only confusion and then step recipe ingenero: keep sliced thinly (Since outside Sicily is complicated to find the cut for ' chops ') stuffed with provolone (ragusano, Obviously), Mint, No breadcrumbs. All cooked in a little onion, olive oil and white wine and served with potato chips croccantissime and a balsamic reduction with Mint. Don't you just want to try these rolls?
Ingredients for 4 people:
for the spring rolls:
- 16 slices of beef carpaccio
- 100 grams of provolone (possibly ragusano Dop)
- 70 grams of grated bread
- salt and pepper
- a handful of chopped Mint
- Golden onion
- 5 tablespoons extra virgin olive oil
- half a glass of dry white wine
for potato chips
- 4 medium sized potatoes
- oil for frying as required
- salt to taste
for the balsamic reduction
- 100 milliliters of balsamic vinegar of Modena
- 10 leaves of mint
Peel and wash potatoes. Cut with the mandolin into thin slices, thickness of one millimetre. Put them in a bowl filled with cold water so they lose the starch. The water should be changed at least 4-5 times, Rinse well the potatoes, until it becomes clear. Put the potatoes on absorbent paper and let them dry completely.
Chopping knife provolone, combine the breadcrumbs, the chopped Mint and two tablespoons of oil, season with salt and pepper and stir the mixture. Lay the slices of thinly sliced on a cutting board and put on all of them a little stuffing. Roll Roulades tucking slightly inwards the long sides of the slice, so the stuffing does not spill out, and wrapping it around itself short edge. Slip the rolls in the wooden skewers (I consider 4 spring rolls as a portion).
Chop the onion and put it in a non-stick pan with extra virgin olive oil: Sauté and join the rolls. Brown them on both sides and deglaze with white wine. Evaporate the alcohol part, season with salt, pepper and merge if necessary a little hot water. Cover and cook over medium heat for 10 minutes.
Balsamic reduction, put 100 ml of balsamic vinegar of Modena in a non-stick pan along with mint and cook over low heat until it reduces by half.
Fry the potato chips in abundant boiling oil: When are golden (It takes a minute just), put them on a sheet of paper towel and season with salt just before serving, to avoid soften.
Serve warm rolls, accompanied by potato chips and balsamic reduction. I have also added some bean sprouts that ' degrease’ the mouth from the unctuousness of potato chips.
THE PAIRING: Recommend a red soft but not too alcoholic with this dish that brings together the full flavour of the meat and seasoning and lubricity of the outline. We suggest a Sangiovese di Romagna, the “First Sign” produced by Villa Venti, in the province of Forli, that practice organic farming. A wine of medium body, with scents of ripe fruit, balanced taste, soft and comfortable.