Sunday, October 3, 2010

Roasted Red Pepper and Pork Scallopini Rolls

Roasted Red Pepper and Pork Scallopini Rolls
serves 2


6 - 1/4" thick thin sliced boneless pork chops
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 to 1/2  cup grated Asiago Cheese
12 large fresh basil leaves
6 large pieces of roasted red peppers (see recipe)
Course Kosher salt
Freshly ground black pepper

6 toothpicks


1.  Trim fat from the edges of each chop.  One at a time place each chop flat into a heavy,  1 gallon re-sealable plastic bag and pound with a food mallet into  a 1/8-inch thick scallopini.

2.  One at a time, lay each scallopini (longest side away from you) on a clean flat work surface, lightly sprinkle with salt and pepper and layer with, first, one of the roasted pepper slices (placed lengthwise away from you) then 2 basil  leaves and finally sprinkle with a generous amount of Asiago cheese over the roasted pepper.  Pat the Asiago cheese gently to flatten  it out.

3.  Beginning at the end closest to you carefully roll the layered scallopini, jelly roll style, away from you securing the seam formed with a toothpick.  Continue until all the scallopini, basil leaves, roasted peppers, and Asiago cheese are used up.

4.  In a sauté pan over medium heat heat the oil and butter to the point at which the butter foam subsides.  Add the scallopini rolls (without crowding) and sauté until the rolls are nicely browned.  Serve immediately garnished with chopped Italian parsley and accompanied by sliced potatoes or creamy risotta. 

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