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Pork roulades with asparagus, mozzarella and cauliflower puree

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For cauliflower puree

  • 250 g of cauliflower without stalks, divided into florets
  • sea salt and freshly ground black pepper
  • double cream quantity needed to get smooth, creamy puree
  • pinch of nutmeg
  • pinch of ground cumin

For pork roulade with asparagus and mozzarella

  • 500 g of pork loin
  • 8 slices of Parma ham
  • 2 mozzarella balls
  • a bunch of asparaguses cooked

For seasoning

  • salt
  • pepper
  • granulated garlic
  • cumin
  • thyme
  • marjoram

Instrukcje
 

For cauliflower puree

  • Put the cauliflower in a pot, pour water or vegetable broth and cook for 10 minutes, until tender. Strain and blend to purée, season with salt, pepper and nutmeg and cumin. Combine with cream. Blend.

For pork roulade with asparagus and mozzarella

  • Place slices of ham on the aluminum foil. Cut pork chop so that it can be spread flat. Spread on the ham. Season with spices. Cut mozzarella into slices. Place asparagus and cheese on the seasoned pork loin. Using aluminum foil, roll into a roulade. Place the roulade in a casserole and put in the oven preheated to 180 C for about 50 -60 minutes.
  • Cut meat into thick slices and serve with cauliflower puree.