stuffed pork with prunes and cheese

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THE EXPERIENCE

recipe by:

Madame Ginger

traditional

contemporary

Level of difficulty

Time needed 90 minutes

INGREDIENTS

1kg boneless pork, shoulder or leg

10-12 dried prunes

150gr. DODONI kefalograviera

150 gr. DODONI sheep’s graviera

olive oil

2 springs of rosemary

salt and pepper

PREPARATION

Lay the pork in a piece of parchment paper and season.
Cut the prunes lengthwise and array on the pork.
Cut graviera into sticks and place along the meat. Grate the kefalograviera and cover the cover the rest of the ingredients.

EXECUTION

Roll the pork and tie tightly with a baking string.
Brush pork with olive oil and season. Put in a pan together with the sprigs of rosemary and bake in preheated oven at 180°C for 1 hour, turning in a half hour.
Allow to cool for 10 minutes and cut into slices to serve.