SALAMI AND PORK ROTOLO

Drizzle your rotolo with easy-to-make sage and white wine butter sauce – yum!

Filled with pork, ricotta, herbs and parmesan, this Italian star will steal the show.

Preparation time 25 mins Cooking time 25 mins Serves6

400g pork fillet, diced

125g salami, chopped

8 button mushrooms, halved

1 brown onion, chopped

8 cloves garlic

4 sprigs rosemary leaves

1 bunch silverbeet leaves, chopped

1 bunch basil, leaves picked, torn

200g fresh ricotta cheese, crumbled

1/2 cup finely grated parmesan,

plus extra to serve

Sea-salt flakes and freshly

ground black pepper

300g ‘OO’ plain flour,

plus extra to dust

3 free-range eggs

2 free-range egg yolks

1 tsp fine salt

Baby rocket leaves and

lemon wedges, to serve

1 cup finely grated parmesan, to serve

SAGE AND WINE BUTTER SAUCE

125g butter, chopped

1 cup dry white wine

1 bunch sage leaves

STEP 1 Combine pork, salami, mushrooms, onion, garlic and rosemary in a large bowl. Pass through the coarse blade of a mincer. Mix in silverbeet, basil and cheeses. Season. STEP 2 Combine flour, eggs, yolks and fine salt in a bowl. Mix to form a dough, then knead on a lightly floured surface until smooth. Roll dough through a pasta machine, dusting with extra flour, until 3mm thick. Cut pasta in half, brush one edge with water, then join with a slight overlap to make a rectangle. Press with a rolling pin to secure. STEP 3 Arrange pork mixture as a log along near edge of pasta. Roll up. Wrap in a clean tea towel. Tie ends and

centre with kitchen twine to secure. STEP 4 Cook rotolo in a large saucepan of salted boiling water for 12-15 minutes. Remove from water, unwrap twine carefully and slice. STEP 5 To make the sauce, melt butter in a saucepan over medium heat. Stir in wine and sage. Drizzle rotolo with sauce and scatter with rocket and parmesan. Serve with lemon wedges.