Slow cooked in a simple tomato sauce, this has got to be one of my favourite dinner party dishes.
I often add this to a banquet when I have a party of 10 or more. It is especially good as you serve yourself your own little parcel, which I think everyone loves.
I like to include a dish from the slow cooker, as it involves no last minute prep, can simmer away most of the day, and leaves my oven and stove top free to wrap up the rest of the meal.
This recipe was originally from the “Women’s Weekly slow cooker comfort food” cookbook, yet they used veal. I did try this but found veal didn’t hold its texture well enough after a slow cook, plus it being very expensive it just didn’t seem right. I suggest saving the veal for Saltimbocca – a fast cook version of veal with prosciutto and sage – or my simple Italian Lemon cream veal.
So I substituted pork neck the next time, and it is now my preference – you could use whatever pork schnitzels your butcher has available, yet this cut has so much flavour and holds up perfectly in the slow cooker.
Pictured: Searing the Slow cooker pork rolls wrapped in prosciutto8 slices prosciutto
3 pork neck schnitzels – approx. 100g each – ask a butcher to prepare this
2/3 cup chargrilled capsicum, sliced into strips
1 ball of mozzarella cheese, cut into slices
6 large fresh sage leaves, or substitute with parsley or basil
1 tbsp extra virgin olive oil
1 medium brown onion, finely diced
2 garlic cloves, crushed
¼ cup/ 60ml dry red wine
400g bottled pasta sauce or make your own, see below
Make the rolls - lay the prosciutto slices on a chopping board or two, top each with a schnitzel. Then lay the capsicum, sage and mozzarella evenly over each. Roll up to enclose the filling, secure with a toothpick or kitchen string.
Pictured: Prepping the pork rollsPrepare for the slow cook -
Heat oil in a fry pan, and sear the rolls on all sides until well browned.
Transfer to a slow cooker.
Turn the heat in the frypan to low, add the onion and garlic and soften gently, then add the wine and sauce, deglazing the pan – pour this over the rolls in the cooker. Season with salt and pepper, then cook on low for 6 hours. Check the seasoning before serving.
To make your own simple pasta/pizza sauce -
Warm 1 tbsp of extra virgin olive oil in a wide, deep fry pan - gently fry 2 cloves of crushed garlic, add a 600ml bottle (less or more is fine, it will still work) of passata sauce quickly before the garlic burns. Add some salt and pepper, and 1 tsp of sugar. Mix well. Let simmer on low until the sauce is thick - can take 20 minutes or so - stir every now and then so the sauce is well mixed and doesn't stick to the pan.
Serve the rolls with some freshly wilted spinach or cavelo nero, you could add some pasta or crusty bread to mop up the juices.
Serves 4