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Mint rolls and provolone with potato chips

by Ada Parisi
7390 views 5 min read
Mint rolls and provolone with potato chips

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.

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7 comments

Teresa July 19, 2013 - 18:46

Made! Last night for dinner. Let me start by saying that I do not eat meat for over 3 years, then I try, but my guests have loved. The effect was not exactly the same as the picture, but the taste I guess! We absolutely love the Sicilian cuisine and Sicilian family, in fact one bit’ of 2 weeks go to Sicily on holiday find old friends, We can't wait, especially to jump into a fantastic iced coffee with cream accompanied by the classic brioche, Qualla boundary that I eat her! Until next time, Hello and thank you!

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Sicilians creative in the kitchen July 19, 2013 - 23:17

Hi Teresa, Welcome and thank you! I'm glad you enjoyed them, as for the appearance, It's not easy to make very small rolls, It takes skill and, especially, It would take the cut of meat suitable for. I also here in Rome, I'm having a hard time to prepare them. How do you understand about iced coffee with cream and brioche! And you know what? I plan to do one or the other thing just this weekend, If they are well laid the recipes on the blog, Maybe you want to try them! Thank you, ADA

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Erica Of Paul July 15, 2013 - 07:21

Every day I wait thinking: What will have created incredible today Ada? And every day I answer…… I will never cease to amaze me!! Great this dish.

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Sicilians creative in the kitchen July 15, 2013 - 14:03

Erica, you're really too good. Too much. A hug, ADA

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Erica Of Paul July 16, 2013 - 19:24

:) Dico solo quello che penso…. Diversamente taccio ;)

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Elly July 15, 2013 - 06:46

ADA you know that I love your pork chops!!! They told me they were called so because they were barbecued… I don't care how you call, I just know I'm going crazy! Cute in tris, the variation with the Ragusa area…. but the breadcrumbs is always … the crumb, true??? Kisses and good week

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Sicilians creative in the kitchen July 15, 2013 - 14:03

"Si, named for this and grilled chops are great, but also the grill, with sauce…. even fries. And yes the breadcrumbs is my beloved ' crumb ', just off Sicily if I ask for the bread crumbs don't understand me! Kisses, ADA

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