Pork Rolls Stuffed with Olives

The slices of meat should not be thicker than half a centimeter, but as large as possible! Lay them out on the surface so that the seam – if there is one – faces up. Season sparingly with salt (because of the bacon) and boldly with pepper.

Spread wafer-thin slices of bacon evenly over the slice of meat, then top with a layer of chard leaves that have been blanched in salted water.

Cut the remaining chard into narrow strips for a side dish and blanch as well. Drain well. Sauté one finely diced onion and two cloves of garlic in hot olive oil, add the chard, season heartily with pepper, cayenne pepper, salt and mace. Sauté for ten min with the lid closed until soft, then season with grated lemon zest.

For the filling, pit and coarsely chop aromatic olives and spread evenly over the chard leaf layer. Roll up the cutlet so that at the beginning the leaves cover the olives and then the bacon slices surround the leaves. Finally, fold the cutlet so that nowhere olives can fall out. Tie these parcels tightly with kitchen twine. Fry in hot olive oil. Cut the root vegetables into tiny cubes and fry them until they are soft. Repeatedly extinguish with a dash of clear soup so that nothing sets or browns too much.

Finally, pour in the wine and cook the stuffed rolls quietly for about 20 minutes with the lid closed.

Related Recipes:

Stuffed Pork Tenderloin on Creamy Mustard ChardCut the plums in half, mix with rum and infuse for at least 15 minutes. Remove the garlic from the skin and... Veal Chops with Celery Puree and Swiss ChardHeat 1 tbsp. butter and 1 tbsp. oil in a frying pan and sear veal chops in it on both sides. The meat should... Chard Quiche with Feta CheeseCut the butter into small pieces and knead with the meal, 1 strong pinch of salt and about 3 tbsp. cold water... Chard Potato RagoutFor the chard potato ragout, peel the potatoes and cut into cubes. Slice the chard stems and cut the leaves... Capuns*6 servings as entrée or 3 servings as main course. Combine eggs, flour, milk, nutmeg and a small pinch of... Bread Salad with Vegetables and Olives – Karlheinz HauserPreheat the stove to 150 degrees. Cut the tomato baguette into slices just under three mm thick, place on a... Pikeperch and Salmon in Puff Pastry with SorrelCut pike-perch and salmon into fillets of the same size. Remove stems from chard, poach leaves briefly in hot... Stuffed Beef Rolls on Endive Mixed WithPlate (flatten) the meat slices, season with pepper and season with salt. For the filling, sauté the shallots... Fried Rougets with Olives and PeppersHalve the peppers, remove the seeds and cut into cubes. Dip the tomatoes briefly in boiling water, remove the... Cabbage Patties with BaconMix milk, flour, eggs, about ½ tsp salt and nutmeg until smooth and rest about 30 min. Remove the skin from...