Pork rolls with zucchini and capers

Ingredients for 4 people

8 thin slices of pork loin

8 slices of stewed smoked bacon

3 medium zucchini

200 g of cherry tomatoes

100 g of caper and almond pesto

80 g of flaked almonds

30 g of grated Grana Padano

Pantelleria oregano

Caper powder

Salad spinach

Extra virgin olive oil





Cut the courgettes lengthwise into thin slices and grill them on the griddle after lightly brushing them with oil, as they are ready place them in a baking dish and season with salt, in the meantime cut the cherry tomatoes into wedges, combine them in a bowl and season with a pinch of oregano and caper powder, very little salt, a drizzle of oil and leave them to marinate, after having mixed them well.

Beat the pork slices with a meat tenderizer between two sheets of paper so as not to weaken them, season them with a little salt and spread each slice of meat with a teaspoon of caper and almond pesto, then cover with the grilled courgettes, sprinkle with a little of grated cheese, a few flaked almonds, oregano and powdered capers and close as a roll and wrap in bacon.

Brown the rolls, in a pan that can also go in the oven, with a drizzle of oil, for a few minutes over high heat, then finish cooking in the oven with the grill function for 5/6 minutes.

For the mayonnaise, sauté the cherry tomatoes, drained from the marinade liquid, in the pan for a few minutes, then transfer them to a jug, add 50 g of flaked almonds and emulsify with an immersion blender by slowly pouring about 4 tablespoons of oil, at the end adjust if needed for flavor.

Serve the rolls with a spinach salad and accompany with the tomato mayonnaise.

- Gianfranco Allari -


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