Time: 2 ore 15 minuti
Difficulty: media

Ingredients for 6-8 people:

1 kg of pork sirloin
10 dried prunes (not floured)
200 g of pork sausage allowed
4-5 leeks
4-5 yellow potatoes
200 g of sliced ​​pancetta allowed
1 bunch of thyme
extra virgin olive oil
fine salt
black pepper in grains

Method

Spread the leeks, remove the outer leaves, wash them carefully and gently remove the leaves (if they must count 24). Peel the potatoes, wash them and cut them into 2 mm thick slices (they must be 18). Lay the leek leaves in a pan lined with parchment paper and bake in a hot oven at 90 ° C for 15 minutes, until they are soft, taking care to put in the oven a bowl filled with water, as soon as you turn it on.

Place the potato washers in a steamer basket, place in a pot with the necessary water and cook for about 10 minutes; at the end, take them gently from the basket and place them in a bowl with leek leaves. Season with salt, pepper and a drizzle of oil and leave to stand at room temperature. Cut the sausage casing and remove it; mix the pulp in a bowl with the prunes deprived of the core and chopped.

Deprive the pork sirloin of any fat parts and cut it deeply with the knife in the direction of the fibers, to obtain long loopholes; stuff them with sausage and prunes, then line the roast with the bacon in slices.

Season with salt and pepper, then wrap it tightly in baking paper and stop it with kitchen twine; arrange the roast in a pan and bake it in the hot oven at 160 ° C for 1 hour and 10 minutes. At the end of cooking, take it out, remove it from the string and the baking paper and cut into slices; transfer them to individual dishes with 4 leaves of leek and 3 potato washers arranged in a nest.

The Chef's advice:

Place a bowl with water in the oven, allow steam to cook and cook in a more gentle way.