Cheese mochi Saltimbocca
Pork belly is easy to roll thinly sliced. When rolling pork belly, it becomes more serious by wrapping salvia (sage) together.
How to make it
1
Remove the spinach and cut it into 2 equal parts. Slice the tomatoes into thin slices.
2
Pork belly is covered in salt and coarsely smelt black pepper, wrap it in cheese mochi, and then wrap it in prosciutto.
3
In a frying pan, add olive oil (2 tablespoons) and cook 2 on both sides.
4
Make a pair. Fry the spinach in A, and the tomatoes in olive oil (1 tablespoon) and place on a plate.
5
Put white wine (50ml) in a frying pan and simmer, add B, stir-fry, add lemon juice to make a sauce.
6
Place 2 on a plate, serve with the sauce, pour in the sauce from 4 and it's finished.
Materials 2 people
-
- Pork belly
- 2
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Mochi Echigo Confectionery Cheese Mochi
- 2 cuts
-
- Prosciutto
- 2
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- spinach
- 2 shares
-
[A]
- butter
- 5g
-
- White wine
- 2 tbsp
-
- tomato
- 1/4
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- White wine
- 50ml
-
[B]
- butter
- 10g
-
- cake flour
- 1 tsp
-
- Lemon juice
- A little
[PR]
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