Pork collar roll - Speck, fontina and sage

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Take the pork collar steak and slice it in half to have two thin slices.

Step 2

Ease down all the pock collar steaks on a flat surface. Add a bit of salt, pepper, and garlic powder. Add then a leaf of sage on each steak.

Step 3

Ease down a small slice of speck in the middle and a thin slice of fontina cheese on top of it. Make sure that both the cheese and the speck slices are not to thick or else it is going to be difficult to roll them over.

Step 4

Roll the meat tight on itself on the shorter side. One all the rolls are ready take some kitchen twine and wrap it around the meat so it stays close while you are cooking it. You can also use toothpicks instead of the kitchen twines to close the pork collar rolls

Step 5

Put some butter in a pan and when is melted, ease down the rosemary and pork collar rolls into it. Wait a couple of minutes and then pour the white wine into the pan. Once the alcohol is evaporated, turn the rolls and cook them for another couple of minutes. Continue turning the rolls until they become a little crispy. Add some salt before serving.