Broiled and Skewered Pork Fillet (Rome)

Meat

Ingredients

Pork fillet - 2 - 2 1/2 pounds

French bread from a long thin loaf - 24 slices

Parma ham, cut thick - 24 small slices

Lard - 4 tbsps

Salt and pepper

Wipe the fillet and remove all fat and skin. Cut it into 18 slices, each about the thickness of a finger and all of the same size.

Take one large skewer and thread on it a slice of bread, one each of ham and pork, another slices of ham and one of bread. Repeat until all ingredients are used up.

Melt the lard and pour it over the meat and bread. Season with salt and pepper and broil over charcoal embers, in a rotisserie or in the oven (375F) turning the skewer continually and basting from time to time with melted lard. The cooking time will be about 30 minutes, the bread should be crisp and golden and the meat cooked through. Serve immediately

Serves 6