Prosciutto in bacon with a pork net
Recommended wine pairing: CastelGiocondo Brunello di Montalcino
3.5 ounces pig liver
3.5 ounces fresh bacon
10.5 ounces fresh prosciutto (a nice big slice)
1.75 ounces pork net
1 glass of white wine
Set the pork net on which you will place the slice of prosciutto over a piece of oven foil paper. Dice the bacon and liver, dress with sage, rosemary, ground salt and pepper, and place everything on top of the prosciutto.
Roll up the mixture in the foil paper, making sure the filling stays inside, tie with kitchen string keeping it all rolled up. Put the rolled food wrap in a casserole with olive oil, garlic, sage and rosemary.
Heat in an oven up to 350F for about 35-40 minutes, wet with wine halfway through cooking time. When cooking is finished dress the bacon with the cooking sauce.
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