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    Prosciutto di Maiale in Crosta

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    Prosciutto di Maiale in Crosta

    This is a slightly simpler version of the leg of pork in pastry, adapted for a conventional oven

    • Preparation time: 15 minutes, plus chilling
    • Cooking time: 40 minutes
    • Total time: 55 minutes, plus chilling 55 minutes

    Serves: 6


    • 450g pork tenderloin
    • 2-3 tsp chopped rosemary
    • 6 slices prosciutto
    • 1 egg, beaten
    • Salt and freshly ground black pepper
    • Pastry
    • 200g Italian '00' flour
    • Pinch of salt
    • 100g cold, unsalted butter, cubed


    1. Preheat the oven to 190°C/gas mark 5.
    2. To make the pastry, mix the flour with a pinch of salt. Rub the butter into the flour until the mix resembles breadcrumbs, then add enough ice cold water to bind it into a ball: about 2 tbsp. Wrap and refrigerate for 20 minutes.
    3. Salt the pork tenderloin lightly, then grind over plenty of pepper, and sprinkle over the rosemary. Lay the slices of prosciutto on a board, with the pieces overlapping slightly, place the pork in the middle and wrap the prosciutto around the pork.
    4. Roll out the pastry thinly and wrap the pork in it, encasing the pork completely and sealing the edges with beaten egg. Brush with more beaten egg and bake for 40 minutes until the pastry is golden.
    5. Leave the meat to rest for a few minutes before slicing and serving. Serve with potatoes that have been diced and roasted with olive oil and rosemary.

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