This dish looks as if you have made a real effort for your dinner party but it is very easy to do. Serve with small cubed potatoes smeared with olive oil, seasoned and cooked in a shallow pan in the top of the oven while you cook the pork underneath — and a green vegetable or salad.
Carefully put the rolls into a roasting pan, dot with butter, cover the pan with foil and cook for 1-1½ hours, until the cheese has just begun to ooze out and the juices run clear when a skewer is inserted in the meat. Transfer the rolls to a serving plate. Spoon the soured cream over them, sprinkling generously with Parmesan. To serve, cut the rolls across in round slices, using a sharp knife.
© 1997 Josceline Dimbleby. All rights reserved.