I am sitting here nibbling on a leftover roulade.
This is from issue No. 57, June 2006.
I love revisiting old issues. Billy is the one that called my attention to this issue with the recipe for the Chicken Roulades. Good call Billy! Now I have two new recipes!
I will try to make this one short and sweet.
Review for:
Pork Roulades filled with Fontina and Arugula
served with
Lemon Parmesan Pasta and Buttery Pine Nuts
PROS: Pork roulades were much easier to make than the Chicken ones. The pork was just easier to pound out and more uniform. Just make sure you pound the edges of the meat even thinner than the 1/8". Makes for a better seal when you roll them up. The sauce had a lot of great flavors going on, but when preparing go easy on the salt. My dish seemed a little salty, especially the sauce. But you are salting the pork, adding broth and reducing and then putting more salt in the sauce. I could have been more careful. The buttery pine nuts on the pasta were FABULOUS! I will have to make those again. Luckily I had just bought a bunch and had some here. This recipe is not listed in the magazine, therefore I didn't notice it until I was already in the kitchen.
CONS: Find another lemony pasta recipe. This one was dry and bland. We appreciated the lemon flavor and it pared well with the pork dish. I think I would try a linguine pasta instead and even double the lemon and add touch of cream.
This is from issue No. 57, June 2006.
I love revisiting old issues. Billy is the one that called my attention to this issue with the recipe for the Chicken Roulades. Good call Billy! Now I have two new recipes!
I will try to make this one short and sweet.
Review for:
Pork Roulades filled with Fontina and Arugula
served with
Lemon Parmesan Pasta and Buttery Pine Nuts
PROS: Pork roulades were much easier to make than the Chicken ones. The pork was just easier to pound out and more uniform. Just make sure you pound the edges of the meat even thinner than the 1/8". Makes for a better seal when you roll them up. The sauce had a lot of great flavors going on, but when preparing go easy on the salt. My dish seemed a little salty, especially the sauce. But you are salting the pork, adding broth and reducing and then putting more salt in the sauce. I could have been more careful. The buttery pine nuts on the pasta were FABULOUS! I will have to make those again. Luckily I had just bought a bunch and had some here. This recipe is not listed in the magazine, therefore I didn't notice it until I was already in the kitchen.
CONS: Find another lemony pasta recipe. This one was dry and bland. We appreciated the lemon flavor and it pared well with the pork dish. I think I would try a linguine pasta instead and even double the lemon and add touch of cream.
"Time you enjoy wasting is not wasted time."
Laura
Laura