Pork rolls stuffed with anchovies

Pork rolls stuffed with anchovies
Ingredients for 2 people
Preparation time: 25 minutes
Difficulty: Easy


• Pork capocollo, 8 slices;
• Scamorza cheese, 60 g;
• Delicius anchovies in hot sauce, 8;
• Garlic, 1 clove;
• Parsley, 5 g;
• Salt, as required;
• Black pepper, as required;
• Bamboo skewers, 16.

For potatoes en papillote
• Potatoes, 4;
• Butter, 20 g;
• Herbs.


• Engrave the potato with transverse cuts, add a nut of butter and herbs, wrap in aluminum and cook in the coals for about 30 minutes;
• Beat the garlic and parsley with mortar to obtain a coarse mite;
• Spread a slice of capocollo on the cutting board and season with the mix of garlic and parsley;
• Grate over abundant scamorza;
• Lay an alice in hot sauce in the center, then turn around and stick, two by two, on a bamboo spit;
• Cook on the boiling grill, brushing occasionally with the hot sauce contained inside the anchovies.