2 hours

Boiled chestnuts, 8,8 oz.
Salt with herbs
Pork loin, 42,3 oz.
Prime mixed ground meat, 17,6 oz.
Prosciutto cotto, a thick slice (around 5,3 oz.)
Salt, 0,2 oz.
Fresh garlic, 0,1 oz. (a clove)
50 gr bread crumbs
3 whole eggs
100 gr of sliced Edamer cheese
500 gr of fresh bacon slices
50 gr of grated Parmigiano Reggiano


Lay out the fresh bacon slices on parchment paper, the edges of one slice overlapping the next. Cut the pork loin into several slices, beat and season it with the salt with herbs. Lay it over the fresh bacon slices and then place the cooked ham and cheese slices on top. Complete the filling with the ground meat mixed with the chestnuts. Roll the pork loin with the help of the parchment paper. Tie the roll, inserting a few sprigs of rosemary.
Roast in a 180° C oven for roughly an hour and a half in a pan full of thickly cut fresh vegetables. Gradually pour white wine and broth and baste the roast whenever needed.

Thanks to Menù