Stuffed pork tenderloin wrapped in prosciutto (Involtini di prosciutto con filetto di maiale) from The Low Carb Italian Kitchen: Over 100 Modern Mediterranean Recipes for Good Metabolic Health (page 77) by Katie Caldesi and Giancarlo Caldesi

  • dry white wine
  • semi-mature cheese
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pork fat or extra virgin olive oil for chicken fat. See recipe for cheese suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed greens with chilli & garlic (Verdure saltate con aglio e pepperoncino); Leek & cauliflower mash (Purè di porri e cavolfiore)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork fat or extra virgin olive oil for chicken fat. See recipe for cheese suggestions.

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