Recipe for Radisson Inn Roasted Sicilian Pork Shoulder from the Restaurant section.
Radisson Inn Roasted Sicilian Pork ShoulderPosted by CookinMom at recipegoldmine.com May 29, 2001 Source: Chef Ron Bohnert, Radisson Inn St. Paul, Minnesota Yield: 10 servings 3 tablespoons shallots, chopped
2 tablespoons garlic, minced
5 tablespoons olive oil, divided
1/2 cup pine nuts
1 cup fresh basil, chiffonade
1 cup hot Italian sausage
1 (2 to 3 pound) pork shoulder
3 cups fresh spinach, blanched
1 cup fontina cheese, shredded
2 tablespoons cracked black pepper
2 tablespoons kosher salt
2 tablespoons dried basil
2 tablespoons garlic, minced
1/2 tablespoon red pepper flakes For stuffing, saut? shallots and garlic in 2 tablespoons olive oil until light brown; transfer to large bowl. Add pine nuts, basil and sausage; mix well. Butterfly pork shoulder. Place spinach down center, top with stuffing, then cheese. Roll up and tie. Rub shoulder with 3 tablespoons olive oil and spices. Roast at 350 degrees F until meat reaches internal temperature of 160 degrees F. Serve with caponata sauce of eggplant, peppers, tomatoes and olives.
We hope you enjoy your freshly made Radisson Inn Roasted Sicilian Pork Shoulder. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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