Ingredients with Measurements:
- 1 pound lomo embuchado (cured pork loin)
- 8 slices prosciutto
- 16 fresh sage leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Lay out the prosciutto slices on a cutting board, slightly overlapping them to form a rectangle.
3. Place the lomo embuchado on top of the prosciutto, in the center of the rectangle.
4. Arrange the sage leaves on top of the lomo embuchado.
5. Carefully roll the prosciutto around the lomo embuchado, making sure the sage leaves are tucked inside.
6. Tie the roll with kitchen twine, making a knot at each end and one in the middle.
7. Heat the olive oil in a large oven-safe skillet over medium-high heat.
8. Sear the roll on all sides until browned, about 2-3 minutes per side.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the meat reaches 145°F (63°C).
10. Remove the skillet from the oven and let the roll rest for 5 minutes before slicing.
11. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
- Internal temperature of the meat: 145°F (63°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Fat: 28g
- Protein: 30g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 1180mg
Substitutions for ingredients:
- Lomo embuchado can be substituted with other cured meats, such as prosciutto or salami.
- Sage can be substituted with other herbs, such as rosemary or thyme.
Variations:
- Add sliced cheese, such as manchego or goat cheese, to the roll before baking.
- Serve with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure to tie the roll tightly with kitchen twine to prevent it from falling apart during cooking.
- Let the roll rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Slice the roll into rounds and arrange on a platter.
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve with a glass of red wine, such as Tempranillo or Rioja.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Salad with mixed greens, cherry tomatoes, and balsamic vinaigrette.
Troubleshooting advice:
- If the roll falls apart during cooking, use kitchen twine to tie it back together before slicing.
Food safety advice:
- Make sure to cook the meat to the recommended internal temperature to prevent foodborne illness.
Food history:
- Lomo embuchado is a traditional Spanish cured meat made from pork loin.
Flavor profiles:
- The lomo embuchado is salty and savory, while the prosciutto adds a slightly sweet and nutty flavor. The sage adds an earthy and aromatic note.
Serving suggestions:
- Serve as an appetizer or main course.
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Taste: Savory, Salty, Herbaceous, Umami, Rich