Stuffed Pork Roulade with Spelt
- 5 tablespoons GEA olive oil
- 800 g pork (gammon)
- Pork seasoning mix
- 100 g spelt
- 2 eggs
- 1 onion
- Mediterranean seasoning mix; coarsely minced garlic
Open the pork leg to give him a big steak and a mixture of sodium (for pork). Cook the spelt according to according to package instructions. Chop the onion.
Sauté the onion with oil until golden brown, mix in the cooked spelt and season with coarsely minced garlic and Mediterranean seasoning mix.
Add eggs into the cooled stuffing. Spread the stuffing down the centre of the pork and tightly roll. Put the roulade in the fridge and leave to cool completely. Cut the chilled roulade into 2 cm thick slices. Heat some oil in a frying pan and fry roulade slices for 10 minutes on each side.
Add a few drops of GEA Olive Oil with Herbs to the dish or serve at the table.