Pin It

Radicchio Pork Rolls

There are some ingredients that people just don’t like. For example radicchio. You can have it in small amounts in a salad, but a salad with only radicchio in it just won’t do. At least not for me. I was attracted to this recipe by it’s look and had to make it. During preparation, I tasted the filling for the rolls and got disgusted by it’s taste. I almost threw it in the trash. But, you don’t waste food these days so I went through the recipe and miraculously, after being wrapped in pork and fried in wine it tuned into one of the best pork dishes I’ve ever had. Who would have thought it would turn this way? :)

Radicchio Pork Rolls

(recipe is adapted from Sale & Pepe Magazine, Serbian issue for December 2009)

800 g lean pork (cut into a few slices and flattened for rolling)
1 onion
1-2 radicchios
40 g raisins
100 g smoked bacon, thinly sliced
a bundle of fresh flat leaf parsley
150-200 ml white wine
salt and pepper
olive oil for frying

Soak raisins into a bowl filled with water. In the meantime, finely chop the onion and sautee it on a splash of olive oil in a pan. Reserve a couple of large radicchio leaves, chop the rest into strips and add them into the pan with onion. If you don’t like the bitter taste of radicchio, don’t reserve anything. Add drained raisins to the pan and sautee everything on medium heat for about 10 minutes. Season to taste.

Take one slice of pork, arrange bacon strips on a working surface to create the shape and size similar to the meat and place meat over. Put some of the prepared raddicio over the meat, roll it and wrap tight with a kitchen rope. Repeat for the rest of the meat. Fry the rolls on all sides in the same pan you’ve sauteed radicchio. Pour wine over, wait until the alcohol evaporates and add coarsely chopped parsley. If you reserved some radicchio leaves, fry them along side with meat. And finally, prepare yourself to be amazed!

Note: This is my entry for Weekend Herb Blogging, hosted this week by Rachel from The Crispy Cook.