Fan roast

06489 fan ROAST 4 PERSONS INGREDIENTS 100 ml of skimmed milk, 50 g pitted green olives, 1 kg of pork loin (one-piece), 2 eggs, 2 blanched pepper, an onion, a tomato, a clove of garlic, a cup of Cognac, Laurel, olive oil, salt, pepper.

With a sharp knife to carve the meat into fine threads (like a fan), add salt and pepper.

Cut the eggs into 4 wedges each, Peel the peppers and cut them into slices.

Ironed out slightly the first meat fillet, place in a slice of pepperoni, a slice of egg and three olives, the slice of beef rolled inwards.

Filled in the same manner and form the other threads.

Tie the meat crosswise to keep stuffed meat rolls, flavored with salt and pepper.

Focusing vibrant Golden in a little oil with tomatoes, garlic and onion all chopped into cubes; sprayed with Cognac, abbasssate the flame, add the milk and a Laurel leaf and simmer very soft focus for about 35 minutes, turning roast occasionally.

When cooked, remove the meat, let cool, remove the Twine and cut into thin slices, always.

Heat the broth without bay leaf and shake to obtain a smooth and homogeneous cream.

Serve the roast with the sauce separately.