Smoked procureur roulade
Ingredients
For 4 people:
1.2-1.5 kg Livar procureur
80 grams pancetta
50 grams Parmesan
For the pesto:
30 gr basil
15 gr pine nuts
2 cloves garlic
50 gr olive oil
sea salt
black pepper
Extra supplies:
Basting brush
Butcher's rope/cocktail sticks
Core temperature meter
Smoke wood; a fruit always does well with pork
Preparation
Pesto
Use a food processor to make the pesto.
1: Place all ingredients except the olive oil.
2: In the food processor, finely turn the ingredients and add the olive oil while the machine is on.
3: Scrape the sides of the bowl once in between and turn on again. Keep the pesto separate for a while.
Procureur roulade
Sets up the BBQ for indirect smoking at 180 C°.
1: Remove the meat from the package and let it come to room temperature for an hour.
2: Cut the meat in half on the long side until you can "open it".
3: Spread the meat with the pesto, on top the grated parmesan and on top the pancetta.
4: Season with sea salt and black pepper.
5: Roll up the meat and tie it up with butcher's rope, or secure the meat with cocktail sticks.
6: Smoke the roulade at 180 C° indirectly in about 70 minutes. Core temperature 55 C°.