Pork coppa roulade covered with potato

Pork coppa roulade covered with potato

Preparation time:
60 minutes

Cooking time:
55 minutes

Ingredients

  • Fiorani stuffed pork coppa roulade 700 g
  • Boiled potatoes 800 g
  • Butter 50 g
  • Nutmeg to taste
  • Milk 150 g
  • Greek yogurt 50 g
  • Grated cheese 80 g
  • Soaked lentils 800 g
  • 5 Bay leaves
  • White onion 1
  • EVO oil 50 g
  • Vegetable broth 400 g
  • Salt and pepper to taste

Preparation

1

Bake

Bake the stuffed coppa roulade at 180°C for 35 minutes.
Meanwhile, stew the lentils with oil, bay leaf, hot broth and half an onion.
After twenty minutes, add salt and pepper and keep warm.
2

Decoratete

Mash the potatoes with warm milk, salt, nutmeg, grated cheese, yogurt and butter.
Remove the roulade from the oven, remove the rosemary and pat the roulade with kitchen paper.
Using a piping bag, coat the roll with tufts of mashed potato creating the pattern you like best.
Put the roulade back in the oven and cook at 180°C for 15-20 minutes.
3

Serve

Leave to rest for 10 minutes.
Serve sliced with the lentils.

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