Member: Vincenzo Carollo
PORK RIND ROLLS
The quantities of ingredients should be adjusted based on how many rolls are prepared
| Square-shaped pork rinds, preferably approx. 13x13 cm | |
| Eggs to taste | |
| Bread crumb to taste | |
| Pecorino to taste | |
| Raisins to taste | |
| Pine nuts to taste | |
| Napoli salami to taste | |
| Aged caciocavallo cheese to taste | |
| Garlic to taste | |
| Onion to taste | |
| Sun-dried tomato to taste | |
| Tomato passata to taste | |
| Salt and pepper to taste | |
| Oil to taste |
Member: Vincenzo Carollo PORK RIND ROLLS The quantities of ingredients should be adjusted based on how many rolls are prepared
| 1. | Blanch the pork rinds, let them cool and then with a disposable razor further clean any remaining hairs; with a knife, remove excess fat from the rinds. |
| 2. | Prepare a frittata mixture with eggs, bread crumb and pecorino, make frittatas to place on the inner side of the rinds, keep some frittata mixture to use later. |
| 3. | Prepare a mixture with raisins, pine nuts, salami, garlic, onion, sun-dried tomato and caciocavallo cheese; season with salt and pepper in moderation. |
| 4. | Take the rind, on the inner side place the frittata and add the mixture, close with toothpicks, take the roll and dip it in the frittata mixture and fry the ends. |
| 5. | After completing everything, brown the rolls and cook them in tomato passata with the classic seasoning of oil, salt, pepper and sugar. |
| 6. | Enjoy your meal |
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