We love it with:
SAUSAGE AND PROVOLONE PORK LOIN ROLLS
To prepare the sausage and provolone pork loin rolls, start by rinsing the porcini mushrooms thoroughly, before soaking them for 10-15 minutes in warm water so that they rehydrate. Cut 6 slices from the loin and tenderize them with a meat tenderizer (2-3).
Keeping the skin on the sausage, cut it into 6 pieces of around 4 inches (9 cm) in length, or the same width as the meat slices. Next, cut 12 pretty thin slices of provolone. Season the slices with salt and pepper, lay the sausage on top and cover with a couple of slices of provolone. Roll the whole thing up and fasten with kitchen string.
Dredge the rolls in the flour and set aside for a moment. Pour a drizzle of oil and the butter into a frying pan. Allow it to melt, then add the herbs and spices: the sage, the rosemary, and the whole clove of garlic, peeled.
Place the rolls in the pan and brown them, turning often, over medium heat until the meat is well sealed on all sides. Season with salt and pepper to taste, then drain the mushrooms well and add to the rolls.
Add the Marsala wine, and as soon as the alcohol has evaporated (this will only take a few moments), pour in the light cream.
Cover with a lid and cook over low heat for around 20 minutes. Add a little water at a time, if necessary, to prevent the cooking liquid from becoming too thick. Once cooked, everything should be creamy. Serve your sausage and provolone pork loin rolls piping hot.