Stuffed Baked Rolls of Pork (Sardinia)

Meat

Ingredients

Boned loin of pork, about 1 1/2 - 2 pounds - 12 thin slices

Pig's liver, finely chopped - 1/4 pound

Fat salt pork, finely chopped - 1/4 pound

Garlic, finely chopped - 1 clove

Parsley, finely chopped - 2-3 sprigs

Soft pith of 1/2 bread roll, soaked in water

Salt

Egg yolks - 2

OR

Whole egg - 1

Slices of bread - 6

Olive oil - 2/3 cup

Pepper

Squeeze the bread dry and mix it into the liver mixture. Add salt to taste and bind with the egg yolks. Spread a little of this mixture on each slices of pork. Roll the slices neatly and secure them with thread.

Impale two of the stuffed rolls on a skewer with a slice of bread in between. Repeat this with the remaining meat rolls and bread, and arrange the skewers in a baking pan. Brush with oil, sprinkle with salt and pepper and bake in a moderate oven (375F) for about 30 minutes, or until the meat rolls are brown and cooked through and the bread is crisp. Serve straight from the oven.

Serves 6