Cheese mochi saltimbocca
Thinly sliced pork belly is easy to roll. When rolling pork belly, adding some salvia (sage) to it will make it look more authentic
How to make it
1
Remove the roots from the spinach and cut it into 2 equal parts. Thinly slice the tomatoes
2
Season the pork belly with salt and coarsely ground black pepper, then wrap it around the cheese mochi, and then wrap it around the prosciutto again
3
Add 2 tablespoons of olive oil to a frying pan and fry the two on both sides
4
Make the side dishes. Stir-fry the spinach with A and roast the tomatoes in olive oil (1 tablespoon), then set aside on a plate
5
Put white wine (50ml) in a frying pan and simmer, then add B and stir-fry, then add lemon juice to make a sauce
6
Place 2 on a plate, add the garnish, and pour the sauce from 4 over it to finish
materials2 people
-
- pork belly
- 2 sheets
-
- salt
- A little
-
- coarsely ground black pepper
- A little
-
- Uses cheese mochi from Mochi Echigo Seika
- 2 cuts
-
- Prosciutto
- 2 sheets
-
-
olive oil
!
- 2 tablespoons
-
olive oil
-
- spinach
- 2 stocks
-
[A]
- butter
- 5g
-
- White wine
- 2 tablespoons
-
- tomato
- 1/4 piece
-
-
olive oil
!
- 1 tablespoon
-
olive oil
-
- White wine
- 50ml
-
[B]
- butter
- 10g
-
- cake flour
- 1 teaspoon
-
- lemon juice
- A little
[PR]
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