Pork Fillets Stuffed Ricotta and Prunes, Wrapped in Parma Ham
This dish is so adaptable, stuff with absolutely anything (suitable) - wrap in Parma ham, bacon, blanched cabbage leaves or just leave plain.
Preparation time: 20 minutes- plus resting time Quantity: Serves 6 Cooking time: 40-45 minutes
Ingredients
2 pork fillets
1 pot/250g ricotta cheese
16-18 ready to eat stoned prunes
10 slices Parma ham
a few twists black pepper
2 teaspoons mustard of choice
10 slices Parma ham
Method
- Trim any excess fat of the pork
- Slit from 2cm in from one end to 2cm in from other end- half way through the meat
- Mix the ricotta, black pepper and chopped prunes together- divide in 2 and stuffing to the pork cavity
- Brush the fillets with mustard
- Wrap with the Parma ham
- Wrap very tightly in cling film, twist the ends to make a neat sausage shape
- Rest in the fridge for a couple of hours or so
- Steam or boil for 15 minutes -in the cling film.
cool slightly, unwrap the cling film
- Heat a frying pan with hot olive oil - seal off the meat- by browning all sides
- Place in a medium oven Gas 6 200*c / 400*f - for 20-25 minutes until cooked