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Perfect for a midweek meal or to impress guests in the weekend; either way this Italian dish will go down a treat.
1 Tbsp tomato paste
125g pork sausage meat
3 slices Italian salami (we used large round salami slices)
10 small basil leaves
pork fat or olive oil for browning
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
2 cloves garlic, chopped
2 bay leaves
2 sprigs thyme
½ cup white wine
1 cup chicken stock
Butter and flour paste
25g butter, softened
2 Tbsp plain flour
1 litre water (more if necessary)
250g quick-cook polenta
½ cup finely-grated parmesan
½ cup mascarpone
splash olive oil
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
1 Tbsp tomato paste
125g pork sausage meat
3 slices Italian salami (we used large round salami slices)
10 small basil leaves
pork fat or olive oil for browning
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
2 cloves garlic, chopped
2 bay leaves
2 sprigs thyme
½ cup white wine
1 cup chicken stock
Butter and flour paste
25g butter, softened
2 Tbsp plain flour
1 litre water (more if necessary)
250g quick-cook polenta
½ cup finely-grated parmesan
½ cup mascarpone
splash olive oil
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat the oven to 160°C.
Lay out the pork topside flesh-side up and spread over the tomato paste. Pat on the pork sausage meat, top with the salami and finish with the basil leaves. Roll up and tie firmly with kitchen string to secure.
On the stove top, heat a cast-iron casserole dish (one that fits the pork snugly) over medium heat and add a small amount of pork fat or oil. When hot, place in the pork topside and brown on all sides. Transfer to a plate.
Lower the heat and add the onion, carrot, celery, garlic, bay leaves and thyme. Cook for 2 minutes, then pour in the wine. Allow to bubble up, then add the stock. Bring to the boil then return the pork (the liquid should barely cover the pork).
Cover and cook in the oven for 50-60 minutes. Turn the meat twice during cooking.
Remove pork from the oven and place on a warmed plate. Cover loosely with foil and a clean tea towel and leave to rest in a warm place.
Return the cast-iron dish to the stovetop and boil the juices to reduce a little. In a small bowl, whisk butter and flour to create a paste. Whisk this paste into the juices to thicken, and continue cooking to concentrate the flavour and cook out the flour. Season, then strain into a jug before serving.
Bring the water to the boil in a large saucepan. Sprinkle in the polenta, whisking as you sprinkle. Cook for 6-8 minutes until thick, stirring continuously. Remove from the heat and stir through the parmesan, mascarpone and a splash of olive oil. Season.
Remove string, slice pork and serve with the sauce and polenta.
A bowl of steamed spring vegetables would work well here.
Perfect for a midweek meal or to impress guests in the weekend; either way this Italian dish will go down a treat.
1kg New Zealand pork topside or boneless boston butt (cut into 3 pieces)
1 Tbsp tomato paste
125g pork sausage meat
3 slices Italian salami (we used large round salami slices)
10 small basil leaves
pork fat or olive oil for browning
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
2 cloves garlic, chopped
2 bay leaves
2 sprigs thyme
½ cup white wine
1 cup chicken stock
Butter and flour paste
25g butter, softened
2 Tbsp plain flour
1 litre water (more if necessary)
250g quick-cook polenta
½ cup finely-grated parmesan
½ cup mascarpone
splash olive oil
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat the oven to 160°C.
Lay out the pork topside flesh-side up and spread over the tomato paste. Pat on the pork sausage meat, top with the salami and finish with the basil leaves. Roll up and tie firmly with kitchen string to secure.
On the stove top, heat a cast-iron casserole dish (one that fits the pork snugly) over medium heat and add a small amount of pork fat or oil. When hot, place in the pork topside and brown on all sides. Transfer to a plate.
Lower the heat and add the onion, carrot, celery, garlic, bay leaves and thyme. Cook for 2 minutes, then pour in the wine. Allow to bubble up, then add the stock. Bring to the boil then return the pork (the liquid should barely cover the pork).
Cover and cook in the oven for 50-60 minutes. Turn the meat twice during cooking.
Remove pork from the oven and place on a warmed plate. Cover loosely with foil and a clean tea towel and leave to rest in a warm place.
Return the cast-iron dish to the stovetop and boil the juices to reduce a little. In a small bowl, whisk butter and flour to create a paste. Whisk this paste into the juices to thicken, and continue cooking to concentrate the flavour and cook out the flour. Season, then strain into a jug before serving.
Bring the water to the boil in a large saucepan. Sprinkle in the polenta, whisking as you sprinkle. Cook for 6-8 minutes until thick, stirring continuously. Remove from the heat and stir through the parmesan, mascarpone and a splash of olive oil. Season.
Remove string, slice pork and serve with the sauce and polenta.
A bowl of steamed spring vegetables would work well here.
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