Yield: 8 rolls
Ingredients:
- 1 pound (454 g) pork shoulder butt, cut into 8 thin slices
- ¾ pound (340 g) caciocavallo cheese
- ½ cup (120 ml) chopped parsley, plus more for garnish
- 2 tablespoons (30 ml) chopped rosemary
- Salt, for garnish
- Oil, for greasing grill
- Skewers
Method:
On a cutting board, place a slice of pork under a sheet of parchment paper, then pound with a meat pounder until thin. Repeat until all slices have been pounded thin.
Cut the caciocavallo into thin slices, then cut in half.
Lay a slice of pounded pork down flat, then layer with cheese, parsley, and a little bit of rosemary.
Roll the slice of pork up so it looks like a fat cigar, then secure by threading it onto a skewer. Repeat with the rest of the slices, threading as many as you can onto one skewer before starting a new one.
Preheat a grill or grill pan over high heat. Brush with oil.
Grill skewers, turning, until browned on all sides and cooked through, 6-8 minutes.
Sprinkle with salt and parsley, then serve.
Buon appetito!