Portafoglio alla Fagiolino

LARGE HEAVY DUTY POT with LID

1 LB PORK ROAST – boned

2 SLICES GRUYERE CHEESE – or your favorite

2 SLICES PROSCIUTTO

4-5 FRESH SAGE LEAVES

FLOUR – for dusting

1 TB BUTTER – SALTED

1 TB EXTRA VIRGIN OLIVE OIL

1 SMALL GLASS WHITE WINE – your favorite

1 CUP BROTH – chicken or beef

4 PORCINI MUSHROOMS – chopped

2 CLOVES GARLIC – smashed

1 SMALL BUNCH PARSLEY LEAVES – chopped

SALT – to taste

FRESHLY GROUND BLACK PEPPER – to taste

With a very sharp knife, slice thru the roast but do not cut all the way thru. Lay the cheese in the middle, not going near the end. Over the cheese, lay the prosciutto and sage leaves.  Close and tie firmly. Salt lightly also adding a little black pepper and garlic powder and rub in well. Dust with flour.

In a very heavy bottomed pot with a cover, brown the roast in the butter and olive oil that has been slightly heated. Turning the roast to brown evenly. When browned, add the wine and allow to evaporate a little. Add the broth and mushrooms, stir, lower the flame and cook until the mushrooms are soft, about 1 ½ hours. Add some water or more broth if necessary.  Near the end of the cooking time add the pressed garlic cloves and chopped parsley and continue to cook.

To serve. Remove the string and slice. Cover each slice with sauce and serve.

NOTE: This is a great dish to serve with mashed potatoes. Just add a simple salad and crusty Italian bread to complete the meal.

BUON MANGIATA!