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Ingredientes
- 8 3-ounce slices pounded Pork Shoulder (cut in half)
- Salt
- black pepper
- 16 Spinach Leaves
- 8 slices Prosciutto (cut in half)
- 16 thin slices Smoked Mozzarella
- 6 tablespoons Extra Virgin Olive Oil
- 6 Garlic cloves (thinly sliced)
- 6 oz. Tomato Paste
- 2 cups Dry White Wine
- chopped Italian Parsley (chopped)
- 2 tablespoons freshly grated Parmigiano-Reggiano
View Full Recipe at Chef Tom Cooks !
