The Modenese rolls with balsamic are a simple main dish and tasty made with pork loin or tenderloin.
The recipe for rolls with balsamic vinegar is made by taking the chosen meat, which is then cut into very thin slices similar to carpaccio and then filled with succulent slices of rolled bacon and a nice cube of Parmigiano Reggiano!
These rolls flavored with balsamic vinegar are a dish rather quick and very tasty that is suitable to be served with a nice spoonful of mashed potatoes that pairs very well with the intriguing flavor of Modena balsamic vinegar.
This time, taking advantage of the lockdown due to the coronavirus #stayathome imposed by the government, I purchased the meat from the Macelleria & Gastronomia Firenze which kindly delivered this meat and more directly to my home with an accurate and precise service.
IF YOU LIKE MEAT ROLLS HERE ARE SOME: 
LOIN ROLLS
LOIN ROLLS WITH APPLES AND HAM
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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MODENESE ROLLS WITH BALSAMIC
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for RECIPE MODENESE ROLLS WITH BALSAMIC
- 7 oz Pork loin
- 1.8 oz Rolled bacon
- to taste Parmigiano Reggiano DOP
- to taste All-purpose flour
- 3 tbsp Extra virgin olive oil
- 2 knobs of butter
- 2 tbsp Balsamic vinegar of Modena
- 1 clove Garlic
- to taste Sage
- to taste Salt
- to taste Pepper
Tools for RECIPE MODENESE ROLLS WITH BALSAMIC
#ADV
- Pans
- Toothpicks
- Wok
FOR THE PREPARATION OF THE RECIPE MODENESE ROLLS WITH BALSAMIC
To prepare the Modenese rolls with balsamic, arrange the very thinly sliced pork loin on a cutting board and proceed like an assembly line… at least that’s how I did!
Lay out the meat, then place a generous slice of rolled bacon and a cube of Parmigiano Reggiano.
Roll the meat into a roll, secure with a toothpick, and continue until all ingredients are used up.
Put a large pan on medium heat and add the olive oil and small amount of butter.
Flour the Modenese rolls with balsamic well, shake off the excess, perhaps using a fine mesh strainer.
Place the meat in the pan where the garlic clove has already been browned (which we will then remove).
Continue cooking, which will be quick given the minimal thickness of the pork, seasoning with salt (almost none) and pepper.
A couple of minutes before finishing the dish, drizzle with Modena balsamic vinegar and quickly finish the second pork dish.
Then add a few fresh sage leaves and serve immediately at the table!
Enjoy your meal!
Annalisa
