Pork roll with pistachios
This is a tasty and which is very important nice dish. You will easily treat and surprise the guests with this recipe. We prepare the filling based on Pesto sauce but just replacing pine nuts with pistachios and basil with spinach.
6
portions 
Ingredients:
- Pork brisket - 1,5 kg;
- Fresh spinach - 100 g;
- Pistachios - 300 gr;
- Parmesan - 100 gr;
- Garlic - 3 cloves;
- Olive oil - 1/2 glass and more;
- Salt, pepper.
We will need at least 1/2 glass of olive oil, then see the consistence, if it’s too sick, feel free to add more. I spent approximately 2/3 glass.
Step 1
Wash out and dry spinach leaves.
Step 2
Peel pistachios. (The weight of unpeeled nuts is indicated in Ingredients).
Step 3
Put nuts and spinach into the blender and ground.
Step 4
Add Parmesan and garlic pressed through garlic press.
Step 5
Pour the olive oil until you get satisfied with consistence. The filling should be liquid but smooth.
Step 6
Wash out meat and soak with paper towels.
Step 7
Cut out a piece of meat alongside into two halves and leave 1 centimeter. Open as a book.
Step 8
Make two more same cuts to the left and to the right and open again – you will have a long piece of meat. Slightly tenderize it.
Step 9
Sprinkle with salt and pepper.
Step 10
Coat the filling with the surface.
Step 11
Roll it out.
Step 12
Tear with a culinary thread. If you miss it then use white cotton thread.
Step 13
Put into the baking pan according to the meat size.
Step 14
Cover with foil.
Step 15
Put into the oven pre-heated until 180 degrees for an hour or an hour and a half, keep an eye. In the end you may open the foil to get the crust and keep baking for another 10 minutes.
Step 16
Cut and serve with vegetables. Or you may serve as a whole piece and cut it on the table.
Bon appetite!
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