Meat rolls with prunes and walnuts
4 servings
20 minutes
Meat rolls with prunes and walnuts are an exquisite dish of European cuisine that combines the sweetness of dried fruits, nutty texture, and the rich flavor of juicy meat. The roots of this recipe trace back to the traditions of aristocratic kitchens where meat was often paired with fruits to create a refined taste. Pork infused with the aroma of prunes and nuts becomes surprisingly tender, while its caramelized crust adds an appetizing crunch to the dish. This is the perfect treat for a festive table or a cozy family dinner. The rolls pair especially well with boiled pasta that absorbs the flavorful broth, enhancing gastronomic pleasure. Such a recipe will adorn any meal, adding a touch of sophistication and warmth from home cooking.
1
Wash the prunes.
- Pitted prunes: to taste
2
Chop the nuts slightly.
- Walnuts: to taste
3
Cut the pork into pieces and pound it. Rub with salt and pepper on both sides. Wrap the pounded pieces with prunes and nuts (fold the sides of the pork inward to keep the filling from spilling out during cooking). Tie with string in several places.
- Pork: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Pitted prunes: to taste
- Walnuts: to taste
4
Fry the prepared semi-finished product in a pan with vegetable oil until golden brown.
5
Remove the threads. Simmer on low heat (almost without boiling: otherwise the rolls will open) with the addition of salt, pepper, and a small amount of vegetable oil for 20-30 minutes.
- Salt: to taste
- Ground black pepper: to taste
6
Best served with boiled pasta and drizzled with broth.