The past few months were a bit crazy with guests coming over to visit us in the eternal city. The time has been flying! We checked out new restaurants and visited our favourites. Only 3 more weeks to go! It’s unbelievable that almost a year passed so quickly. Last week my friend Sanne who also likes to cook, asked me if I quit writing for my blog. “No way!” I said and told her about the past few months. I thought about the weekend and felt like making a nice oven dish. While cleaning the house, I found the last Christmas edition of an old food magazine. I saw this amazing recipe and immediately was inspired to make it! On Saturday we bought the groceries after a trip to this amazing fairytale city, Civita di Bagnoregio. While the roast was in the oven, we watched a movie and drank a good Italian wine. The roast smelled delicious when it came from the oven and it tasted perfect! I forgot how nice it is to make something from scratch! I hope you enjoy making this recipe as much as I did.
100 g. mixed mushrooms, 200 g. spinach, 4 cloves garlic, 1 tablespoon olive oil, 100 g. pine nuts, 1 piece of pork meat from the belly (1-1,5 kg.), salt and pepper, a food chopper or kitchen machine and kitchen string.
Peel and chop the garlic and cut the mushrooms into small pieces and set them aside. Wash the spinach and squeeze the water out. Heat the olive oil, put the garlic in and bake it until it starts to smell good. Then add the pine nuts and the mushrooms bake them for 3 minutes and add the spinach bit by bit until it shrinks. Let it cool off and sieve it until all the water is out. Then, put everything in a food chopper and chop the mix grossly. Flavour it with salt and pepper.
Preheat an electric oven on 200 degrees (or 175 degrees for a convection oven). Cut the pork meat through the length (see pictures) and flavour it with salt and pepper. Put the meat with the fat facing downwards. Rub the pork meat with the spinach meat and coat it nicely. And now the hard part: roll the meat, with the spinach mix, tight and tie the roll with kitchen string. Watch that you don’t push the spinach out of the roll.
Put the roll in an oven dish in the oven for 1,5 hours. From time to time, drain the fat from the oven dish.
I made a nice salad on the side, click here for the recipe.