Lonza curled

INGREDIENTS 4 PEOPLE 1 kilo and a half of 250 g of pork loin, celery sticks, 150 g of pitted green olives, Roasted Hazelnuts 100 g, 200 ml of red wine, 2 eggs, 2 slices of bread 4 tablespoons tomato sauce 1 onion, a clove of garlic, broth, bay leaf, parsley, flour, extra virgin olive oil, salt and pepper.

PROCEDURE Cut the fat of pork loin, salt and pepper, cut into slices until you reach the bottom without removing it (as if they were pages of a book).

Sauté the grated onion in oil.

Place the bread in a blender, hazelnuts, parsley, browned onion, olives and the green part of the celery sticks, eggs, salt and pepper, mix well and blend it all.

Put this mixture between slices of pork loin, bend it over itself, connected by wire from one end to another (without pass) and pass in the flour.

Browned the meat in oil, add the garlic, bay leaf, a bit of broth, wine, and cook over low heat until the meat is tender.

Let cool and cut it into thin slices to the same effect of ligation.

Pass the sauce through a strainer and serve separately.