Stuffed Pork Skins

• 1 cup Toasted Bread Crumbs
• ½ cup grated caciocavallo, Romano

Mix the bread crumbs, cheese, garlic, parsley, salt, and pepper. Bind the mixture by adding the beaten egg. Place the pork skins on the counter. Distribute the filling between them. Cut the hard-boiled eggs into quarters and place them on top of the filling. Roll the filled skins very carefully as you would a jelly roll, tie with kitchen twine, and add them to the simmering sauce.

When