Ingredients:
- 12 pork loin slices,
- 600 g “trifolati” ceps in pieces with cream (COD. 08031),
- 400 g Asiago cheese,
- 100 g minced walnuts.

1. Pound the pork loin slices with the meat tenderizer until you obtain 0,5 cm thickness slices.
2. Pour at the heart of each slice a spoonful of “trifolati ceps with cream”, some cheese cubes and a teaspoonful of minced walnuts.
3. Roll up each loin slice and tie both the edges with a twine in order to create big meat candies. 
4. Arrange them neatly on a serving plate and garnish it with fresh vegetables.

Cooking Times:
Brown them in a non-stick pan over an high flame for 2 minutes, simmer it with white wine untile reduced.
Finally complete the cooking over a medium flame  for 6/8 minutes.