Servings: 4
For the roulades:
1 pack Pancetta Coppata
12 pitted dry prunes
For the reduction
½ glass of balsamic vinegar
A couple cloves
1 teaspoon cinnamon full to the brim
1 tablespoon multi-floral honey
An easy yet elegant solution to impress your guests with surprising taste combination.
Directions:
In the centre of a slice of Pancetta put a prune and roll up tightly. In a frying pan, heat the oil and fry the roulades on both sides for about 5 minutes until golden brown; meanwhile prepare the reduction. In a medium sized saucepan add the balsamic vinegar, the gloves and the cinnamon. Bring to simmer, then take the cloves away and add the honey. Keep simmering until reduced by one-half. Serve the roulades warm and garnish them with the balsamic reduction sauce.