Thursday, July 10, 2014

The Students of the PUTNEY Travel Program



They came like an army to cook together a nice Italian meal:



There menu included:
Fresh Pasta ( as visible)
Pork with Apricots (the recipe is below)
Chocolate Cake and Peach Sauce



THANK YOU FOR COMING EVERY YEAR AT GIGLIOCOOKING!


INVOLTINI DI MAIALE ALLE ALBICOCCHE
PORK ROLLS WITH APRICOT

Ingredients for 4:
8 thin slices of pork loin
100 gr ( 3 oz ) dry apricots (or 200 gr of fresh apricots)
100 gr ( 3 oz ) pancetta
30 gr ( 1 oz ) olive oil
30 gr ( 1 oz ) extra virgin olive oil
a splash of Brandy
salt and pepper

Soak the apricots in warm water. Drain, squeeze and chop them.
Cut the Pancetta into strips.
Pound the slices of meat. Line them with some strips of pancetta and spread half tbsp  of apricots. Roll them and fix with a toothpick.
 In a saucepan heat the extra virgin olive.
Cook the meat rolls until golden-brown. Season with salt and pepper.

Splash with Brandy, let it evaporate. 

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