03-31-2005, 06:14 AM
Yield: 10 servings
3 tablespoons shallots, chopped
2 tablespoons garlic, minced
5 tablespoons olive oil, divided
1/2 cup pine nuts
1 cup fresh basil, chiffonade
1 cup hot Italian sausage
1 (2 to 3 pound) pork shoulder
3 cups fresh spinach, blanched
1 cup fontina cheese, shredded
2 tablespoons cracked black pepper
2 tablespoons kosher salt
2 tablespoons dried basil
2 tablespoons garlic, minced
1/2 tablespoon red pepper flakes
For stuffing, sauté shallots and garlic in 2 tablespoons olive oil until light brown; transfer to large bowl. Add pine nuts, basil and sausage; mix well.
Butterfly pork shoulder. Place spinach down center, top with stuffing, then cheese. Roll up and tie.
Rub shoulder with 3 tablespoons olive oil and spices. Roast at 350 degrees F until meat reaches internal temperature of 160 degrees F.
Serve with caponata sauce of eggplant, peppers, tomatoes and olives.
3 tablespoons shallots, chopped
2 tablespoons garlic, minced
5 tablespoons olive oil, divided
1/2 cup pine nuts
1 cup fresh basil, chiffonade
1 cup hot Italian sausage
1 (2 to 3 pound) pork shoulder
3 cups fresh spinach, blanched
1 cup fontina cheese, shredded
2 tablespoons cracked black pepper
2 tablespoons kosher salt
2 tablespoons dried basil
2 tablespoons garlic, minced
1/2 tablespoon red pepper flakes
For stuffing, sauté shallots and garlic in 2 tablespoons olive oil until light brown; transfer to large bowl. Add pine nuts, basil and sausage; mix well.
Butterfly pork shoulder. Place spinach down center, top with stuffing, then cheese. Roll up and tie.
Rub shoulder with 3 tablespoons olive oil and spices. Roast at 350 degrees F until meat reaches internal temperature of 160 degrees F.
Serve with caponata sauce of eggplant, peppers, tomatoes and olives.